This version of pasta primavera combines your favorite cut of pasta with tender shrimp, fresh asparagus, peas, and a light garlic wine sauce.

Pasta Primavera with Shrimp

The Italian word “primavera” translates to “spring” in English, so in the literal sense, Pasta Primavera is simply a dish that combines fresh spring vegetables and pasta in a sauce that lightly coats the ingredients.

Our take on this simple springtime dish combines shrimp, asparagus, peas, and cavatappi (corkscrew pasta) with a light sauce made with onion, garlic, and white wine.

Pasta Primavera with Shrimp

Pasta Primavera with Shrimp

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This version of pasta primavera combines your favorite cut of pasta with tender shrimp, fresh asparagus, peas, and a light garlic wine sauce.

Ingredients

  • 3/4 lb jumbo shrimp, peeled and deveined (tails left on)
  • 10 ounces pasta (cavatappi, rotini, penne)
  • 6 tablespoons olive oil, divided
  • 1/2 cup onion, finely chopped
  • 4 to 6 cloves garlic, very finely chopped
  • 1/4 cup dry white wine
  • 1/2 lb asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1 cup frozen peas (preferably petite)
  • 2 tablespoons flat-leaf parsley, chopped

Instructions

    1. Bring a large pot of salted water to a boil over high heat.
    2. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
    3. Add the garlic and continue cooking, stirring frequently, until barely golden, 1 to 2 minutes longer.
    4. Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom.
    5. Reduce the heat to low to keep warm and set aside.
    6. Add the shrimp to the boiling pasta water and cook just until pink and opaque, 1 to 2 minutes.
    7. Using a slotted spoon to transfer the shrimp to a plate and set aside.
    8. Bring the water back to a rolling boil and add the pasta. (Don't worry about the water being cloudy from the shrimp. It will add a little extra flavor to the pasta.)
    9. Cook until the pasta is tender, reserve about 3/4 cup of the cooking water, then drain.
    10. Return the pasta to the pot. Add the remaining 2 tablespoons of the olive oil, toss to coat and set aside.
    11. Add the asparagus and about 1/4 cup of the reserved pasta water to the onion-garlic mixture. Increase the heat to medium-high and cook until the asparagus is tender, 3 to 4 minutes. Season to taste with salt and pepper.
    12. Add the peas, cook for 1 minute additional, then add the pasta, shrimp, and another2 to 4 tablespoons of the pasta water.
    13. Combine well and continue cooking until all the ingredients are heated through.
    14. Sprinkle with the chopped parsley, combine well, taste and adjust the seasoning as desired.