When spring weather starts to overtake the gray days of winter, I turn to dishes like shrimp pasta primavera for my quick weeknight meals. Primavera, the Italian word for “spring,” describes its fresh, seasonal vegetables: asparagus, mushrooms and tomatoes. And easy shrimp recipes like this one are my favorites because of how quickly the shrimp cooks. Shrimp pasta primavera reminds me of brighter, lighter days ahead.
Ingredients for Shrimp Pasta Primavera
- Shrimp: We like jumbo shrimp for this recipe, since they retain their texture and won’t fall apart when tossed with pasta. Many types of shrimp will work, but most grocery stores carry large or jumbo frozen wild shrimp, which should be gently defrosted before cooking. Be sure to clean your shrimp if using fresh ones; you can also buy peeled and deveined shrimp to make the cooking process faster.
- Pasta: Angel hair cooks quickly and twirls nicely with the shrimp. But you can use fresh pasta or other pasta shapes, too.
- Asparagus: Spring is the best time for asparagus, although you can find it year-round. In season, it’s tender and vibrant. There are many ways to cook asparagus, but a quick saute is all you need here.
- Olive oil: Everything in this recipe is cooked with olive oil, so use a good-tasting one. The best olive oil for cooking is a mild, extra virgin oil that isn’t too heavy on the palate.
- Garlic: Garlic balances the sweetness of the shrimp and the grassiness of the asparagus. Freshly minced garlic always tastes best, but pre-chopped is fine if you’re crunched for time.
- Mushrooms: Mushrooms add some meatiness and umami. White or cremini mushrooms will do.
- Chicken broth: Flavorful broth adds character, and forms the base of the sauce.
- Tomato:Â Fresh tomato adds flavor and moisture that keeps the pasta from drying out.
- Fresh herbs: Finishing with a sprinkle of fresh herbs adds freshness and dimension to most Italian recipes. This recipe calls for a mix of basil, oregano, thyme and parsley, but you can adjust the quantities depending on what you like.
Directions
Step 1: Cook the pasta
Cook your pasta according to the instructions on the package.
Step 2: Make the sauce
While the pasta cooks, in a large skillet, saute the shrimp and asparagus in oil until the shrimp turn pink, three to four minutes. Add the garlic and cook for one minute longer. Add the mushrooms, chicken broth, tomato, salt and red pepper flakes to the skillet and stir them in. Simmer the sauce, uncovered, for two minutes.
Step 3: Finish the dish
Drain the pasta. Add the pasta and fresh herbs to the skillet with the sauce and toss everything to combine it and coat the pasta. Sprinkle the pasta with Parmesan cheese.
Editor’s Tip: Reserve some of the pasta water before draining the angel hair. If the pasta seems dry or doesn’t have enough sauce, add a splash of the cooking water to the pan. The starch in the pasta water will also help thicken the sauce.
Recipe Variations
- Use other vegetables: Any tender spring vegetables will be delicious in this shrimp pasta primavera. Peas have a fresh sweetness that pairs well with shrimp, and sauteed leeks can replace the garlic for extra oomph.
- Try a different pasta shape: Try short pasta like orecchiette or rigatoni for a more chewy texture. Fresh homemade pasta—especially in the form of linguine or fettuccine—provides a delicate texture that goes well with shrimp.
- Add a little white wine: Instead of chicken broth, use an equal amount of white wine to bring the sauce together and add brightness. Pinot grigio and sauvignon blanc are best, but other types of white wine work too. Any wine that you like to drink is appropriate for cooking.
How to Store Shrimp Pasta Primavera
To store shrimp pasta primavera, place it in an airtight container in the refrigerator. It’s good for up to four days. Gently reheat the pasta in the microwave or in a covered pan, stirring occasionally. Adding a little extra chicken broth or water will help prevent the dish from drying out as you reheat it. Cooked shrimp can turn rubbery when you reheat it, so you can also enjoy shrimp pasta primavera as a cold shrimp appetizer or a shrimp salad.
Shrimp Pasta Primavera Tips
How do you know when shrimp is done cooking?
Shrimp are cooked when they become opaque and their tails curl. Undercooked shrimp will appear gray, while fully cooked shrimp can look pink or orange. Shrimp cooks quickly and can become rubbery when overcooked, so watch them closely and use gentle heat.
Can you use frozen vegetables for shrimp pasta primavera?
Yes, you can use frozen vegetables for shrimp pasta primavera. Any mix of vegetables, like peas and carrots, would be delicious. You can also use frozen asparagus. Frozen vegetables might take a little longer to cook than fresh ones, so be sure to taste them as you go to ensure everything is fully defrosted.
What can you serve with shrimp pasta primavera?
Shrimp pasta primavera pairs well with Italian bread, which is perfect for sopping up the sauce. Whip up one or two 30-minute salad recipes to accompany shrimp pasta primavera, and for dessert, serve up some lemon gelato.
