Pasta Primavera with Shrimp

Pasta Primavera with Shrimp: This simple seasonal recipe combines shrimp, asparagus, peas and pasta with a white wine-garlic sauce to make an easy springtime dinner.

This version of pasta primavera combines tender shrimp with asparagus, peas and a white wine-garlic sauce to make a light and easy, seasonal main dish. Round out the meal with a green salad and a chilled glass Pinot Grigio.


Pasta Primavera with Shrimp

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

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

  • Ingredients:
  • 3/4 lb large 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

Preparation:
Bring a large pot of salted water to a rapid boil over high heat. Have a large slotted spoon and a plate handy, then add the shrimp.

Cook the shrimp just long enough for them to turn pink and opaque, 1 to 2 minutes. Using the slotted spoon, quickly transfer them to the plate and set aside.

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.

Cook until the pasta is tender, reserve about 3/4 cup of the cooking water, then drain and return the pasta to the pot. Add 2 tablespoons of the olive oil, toss to coat and set aside (off the heat).

Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking, stirring frequently, until barely golden, 1 to 2 minutes longer.

Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom.

Add the asparagus and about 1/4 cup of the reserved pasta water. Increase the heat to medium-high and cook until the asparagus is tender, 3 to 4 minutes. Season to taste with salt and pepper.

Add the peas, cook for 1 minute additional, then add the pasta, shrimp and another 1/4 cup of pasta water.

Combine well and continue cooking until all the ingredients are heated through. Add the parsley, combine well and add a little more of the pasta water if needed.

Taste and adjust the seasoning as desired. Serve immediately.

Recipe Variation:
Make the most of fresh asparagus while it's in season and try our recipe for Pasta Primavera with Asparagus and Ham too!

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