Description
This Garlic Butter Shrimp Pasta Primavera combines succulent shrimp, fresh vegetables, and a savory and rich Parmesan cream sauce over perfectly cooked pasta. Whether you’re celebrating National Shrimp Day or looking for an elegant dinner dish, this easy weeknight meal is both satisfying and packed with flavor!
Ingredients
Units
Scale
- 8 oz bowtie or linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup asparagus, chopped
- 1/4 cup green peas
- 1/4 cup yellow bell peppers, sliced
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat butter in a large pan over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Add shrimp, season with salt, pepper, and red pepper flakes, and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- In the same pan, add olive oil, cherry tomatoes, asparagus, peas, and bell peppers. Sauté for 3-4 minutes until slightly tender.
- Pour in heavy cream and stir in Parmesan cheese until smooth.
- Add cooked pasta and shrimp, tossing everything together to coat evenly in the sauce.
- Serve hot, garnished with extra Parmesan and fresh parsley.
Notes
- Make it lighter: Swap heavy cream for half-and-half or a splash of pasta water for a lighter sauce.
- Extra protein: Add grilled chicken or scallops for variety.
- More veggies? Try zucchini, mushrooms, or spinach for added color and nutrition.
- Spice it up: Add more red pepper flakes or a squeeze of lemon for extra zing.
