Penne Primavera with Shrimp Recipe
Penne Primavera with Shrimp Recipe photo by Taste of Home
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Penne Primavera with Shrimp Recipe

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A delicate cream sauce seasoned with garlic enhances this mouthwatering combination of pasta, veggies and shrimp. "Feel free to substitute other vegetables, like asparagus, green beans or zucchini."—Rosemarie Bronko, Jim Thorpe, Pennsylvania.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 4 cups water
  • 3/4 cup uncooked penne pasta
  • 1/2 cup fresh or frozen baby carrots
  • 3/4 cup fresh or frozen sugar snap peas
  • 16 uncooked medium shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/4 cup heavy whipping cream
  • 3 tablespoons chicken broth
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons minced fresh parsley

Nutritional Facts

1-3/4 cups: 301 calories, 8g fat (2g saturated fat), 169mg cholesterol, 534mg sodium, 30g carbohydrate (7g sugars, 3g fiber), 27g protein.


  1. In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender.
  2. Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper.
  3. Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.
  4. Yield: 2 servings.
Originally published as Penne Primavera with Shrimp in Cooking for 2 Fall 2007 , p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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