Recipes › Pasta › Shrimp Primavera Recipe

Shrimp Primavera Recipe

Recipe by Pedro M. A. Neves

Shrimp Primavera is a vibrant Italian-inspired pasta dish featuring succulent shrimp tossed with fresh seasonal vegetables in a light garlic and white wine sauce. This elegant yet simple preparation celebrates the natural flavors of high-quality ingredients, making it a perfect weeknight dinner or special occasion meal.

Ingredients

• 400g (14 oz) linguine or fettuccine pasta
• 500g (1.1 lb) large shrimp, peeled and deveined
• 2 medium zucchini, sliced into thin half-moons
• 2 medium bell peppers (red and yellow), cut into thin strips
• 200g (7 oz) fresh asparagus, cut into 5cm pieces
• 150g (5 oz) cherry tomatoes, halved
• 4 cloves garlic, minced
• 120ml (½ cup) dry white wine
• 60ml (¼ cup) extra virgin olive oil
• 30g (2 tbsp) unsalted butter
• 480ml (2 cups) vegetable or seafood stock
• 30ml (2 tbsp) fresh lemon juice
• 15g (¼ cup) fresh flat-leaf parsley, chopped
• 1 tsp dried Italian seasoning
• Salt and black pepper to taste
• Red pepper flakes to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml (½ cup) of pasta water before draining.

2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is foaming, add the minced garlic and sauté for 45 seconds until fragrant, stirring constantly.

3. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper. Transfer the shrimp to a clean plate.

4. In the same skillet, add the zucchini and bell peppers. Sauté for 3-4 minutes over medium-high heat, stirring occasionally, until the vegetables begin to soften but retain a slight crunch.

5. Add the asparagus pieces and cherry tomatoes to the skillet. Continue cooking for 2-3 minutes, stirring gently until the asparagus becomes tender-crisp.

6. Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Allow the wine to reduce by half, approximately 2 minutes.

7. Add the vegetable stock and Italian seasoning to the skillet. Return the cooked shrimp to the pan and bring the mixture to a gentle simmer. Cook for 2-3 minutes until the shrimp are heated through.

8. Add the cooked pasta directly to the skillet along with the reserved pasta water. Toss all ingredients together over medium heat for 1-2 minutes until well combined and the sauce clings to the pasta.

9. Remove from heat and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt, pepper, and red pepper flakes as desired.

10. Divide the shrimp primavera among four serving bowls or plates. Serve immediately while hot, drizzling any remaining sauce from the skillet over each portion.

Substitutions

• Use large sea scallops (400g) instead of shrimp for a different seafood option, cooking for the same time
• Substitute the white wine with chicken or vegetable broth if preferred, maintaining the same 120ml volume
• Replace asparagus with fresh green beans cut into similar lengths for a variation in texture and flavor
• Use whole wheat or gluten-free pasta for dietary preferences, adjusting cooking time per package instructions

Tips

• Pat the shrimp dry with paper towels before cooking to ensure proper browning and avoid sticking
• Do not overcook the shrimp; it becomes rubbery and loses its delicate texture; cook only until the tail curls and meat turns opaque
• Cut all vegetables to uniform sizes to ensure even cooking throughout the dish
• Reserve pasta water before draining; the starch in this water helps the sauce adhere to the noodles and creates a silky consistency

Primavera, meaning 'spring' in Italian, traditionally celebrates the season's fresh produce. This dish emerged from Italian-American cuisine in mid-20th century restaurants, becoming an elegant staple that honors Italian cooking principles of simplicity and quality ingredients while adapting to available seasonal vegetables.

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