This lighter Shrimp Pasta Primavera recipe is ready in just 30 minutes, made with fresh veggies, yummy shrimp and the creamiest sauce!

Enjoy a guilt-free indulgence with this shrimp pasta primavera. Packed with vibrant flavors, fresh vegetables, and succulent shrimp, all tossed in a light yet creamy sauce, it's sooo satisfying and nutritious!
Why you'll love this recipe
- Quick weeknight dinner: Stress-free and delicious for those busy weeks.
- Lighter comfort food: All the flavour, none of the guilt.
Ingredients and substitutions
- Spaghetti – you can make this recipe with any pasta of your choice like bowtie or penne noodles.
- Pasta water – this will help thicken the sauce. You could also use a cornstarch slurry or a potato starch slurry.
- Butter – or your favourite butter substitute like margarine.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Red onion – white onion or yellow onion can be used instead.
- Frozen shrimp – you could also try making this recipe with chicken breast or chicken thighs! Leave the protein out entirely if you want a vegetarian dish.
- Broccoli – substitute for another veggie of your choice like brussels sprouts, cauliflower or asparagus.
- Lemon zest – leave this out if you don't have any on hand.
- Red chili flakes – this adds a bit of kick, so if you're not a fan of spice, you can skip the red chili flakes.
- Flour – cornstarch or potato starch can be used instead.
- Lemon juice – freshly squeezed or bottled lemon juice can be used.
- Milk – I use 2% milk, but you could also use heavy cream or a dairy-free milk of your choice.
- Parmesan – nutritional yeast is a great dairy-free substitute.
- Sundried tomatoes – roasted red peppers would also be good here.
- Frozen peas – substitute for another frozen veggie of your choice like frozen corn.

How to make shrimp primavera
Step 1: Cook the noodles.
Cook the pasta, saving about 1 cup of the pasta water.
Step 2: Sauté the garlic and onions.
Sauté the minced garlic and chopped onions..
Step 3: Add the shrimp and veggies.
Cook shrimp and vegetables the shrimp are pink and the vegetables are tender-crisp.
Step 4: Make the sauce.
Whisk together the sauce ingredients.
Step 5: Add sundried tomatoes and peas.
Stir in the sundried tomatoes and peas to the skillet.
Step 6: Mix in the pasta and pasta water.
Add the cooked pasta and pasta water to the skillet.
Step 7: Toss.
Toss gently until everything is evenly combined.
Step 8: Serve and enjoy!
Serve and enjoy the deliciousness!
Recipe Tips
- Shrimp savvy: Don't overcook the shrimp, and remember that smaller shrimp cook faster.
- Prep ahead: Chop your veggies before you start cooking to save time.
- Pasta perfection: Salt the pasta water generously and cook the past al dente.
- Put it all together: Combine pasta and veggies to the sauce gently to avoid breaking the pasta or overcooking the shrimp. If the sauce is too thick, add a little more pasta water.
Frequently asked questions
Do I need to peel and devein the shrimp?
Yes, I'd recommend peeling and deveining shrimp before cooking. You can also buy them pre-peeled and deveined to save time.
How do I know when the shrimp are cooked through?
The shrimp should be pink and opaque throughout. They will also curl slightly.
Can I use pre-cooked shrimp?
While fresh or thawed shrimp are ideal, you could use pre-cooked shrimp in a pinch. Add them at the very end of cooking just to heat them through, since they're already cooked. Be careful not to overheat them as they can become rubbery.
Can I add wine to the sauce?
Yes, a splash of white wine (like Pinot Grigio or Sauvignon Blanc) can add nice depth of flavour to the sauce. Add it after sautéing the garlic and onions and let it reduce slightly before adding the other sauce ingredients.

What to serve with shrimp primavera
This pasta primavera with shrimp is pretty much an entire meal on its own! If you're looking for side dish ideas, here are some of my favourites:
- Garlic bread or crusty bread
- Brussels sprouts salad
- Kale salad
- Glazed carrots
- Asparagus
How to store and reheat
Store: Place cooled pasta in an airtight container and refrigerate for up to 3 days.
Reheat: Warm on the stovetop over medium heat, adding a splash of cream or broth to maintain creaminess, until heated through.
Freeze & Reheat from Frozen: I don't recommend freezing this dish, as the creamy sauce may separate, and the texture of the shrimp and vegetables can get mushy.

More shrimp recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing any leftovers.

Shrimp Pasta Primavera Recipe
Ingredients
- 1 lb spaghetti
- 1/4 cup reserved pasta water
- 2 tbsp butter
- 4 cloves garlic minced
- 1/2 red onion, finely chopped
- 1 lb frozen shrimp deshelled and defrosted (about 35 shrimp)
- 1 head broccoli
- Zest of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red chili flakes
- 1 tbsp flour
- 1 tbsp lemon juice
- 1/2 cup 2% milk
- 2/3 cup grated parmesan cheese
- 1/2 cup sundried tomatoes sliced (packed in oil)
- 1/2 cup frozen peas defrosted
Instructions
- Heat a large pot of boiling water on high heat. When boiling, cook spaghetti for about 8 minutes until al dente, then drain, reserving 1/4 cup of the pasta water.
- Meanwhile, defrost and peel shrimp and prepare veggies. In a large pan, heat butter over medium-high heat. Add garlic and onions and sauté for 30 seconds. Add shrimp, broccoli, lemon zest, salt, pepper and red chili flakes, cooking for 2-3 minutes until shrimp starts to grow pink.
- Add flour, lemon juice, milk and cheese, whisking to get rid of lumps.
- Add sundried tomatoes and peas, cooking for another 3-4 minutes until sauce starts to thicken.
- Add pasta and a little bit of reserved pasta water, then cook on high for 2-3 minutes, tossing until well mixed. Serve and enjoy!
Comments & Reviews
Valerie says
So yummy! I had tons of leftover veggies from my daughter’s baptism brunch, but wasn’t sure what to do with them. This recipe was perfect! My family and I really enjoyed it! I will definitely make this again!
Taylor Stinson says
I’m so happy to hear that Valerie! Thanks so much for sharing with me 🙂
Sharon says
This recipe is soooooooooo good! My husband enjoyed this meal with the white wine. This recipe is a keeper. Thank you.
Taylor Stinson says
Yay!!! I’m so glad to hear that Sharon! This recipe is one of my family’s favourites too! Coincidentally, we are going to make it again this week. Thanks for letting me how how it turned out for you 🙂
Aida Theresa says
I just made this tonight! Delicious and it was easy to make!
Taylor Stinson says
Thanks Aida! I’m glad it turned out so well for you!! 🙂
Lucy says
This looks so yummy and perfect for spring! I especially love the sundried tomatoes.
Taylor Stinson says
Thanks Lucy! Totally agree, I’m obsessed with sundried tomatoes right now!
Thalia @ butter and brioche says
I wish we had daylight savings here where I live, definitely would love an extra hour of sunlight. Delicious looking pasta too!
Taylor Stinson says
The only part I don’t like is the fact that it gets so dark come November!! Thanks Thalia!
Shareba @ In Search Of Yummy-ness says
Your pasta dish looks great! I’m with you, Daylight Savings definitely improves my mood too.
Taylor Stinson says
Thanks Shareba!! And I know, what a difference it makes – so looking forward to the warmer weather from here on out 🙂
Karen says
This looks so gorgeous, I want to DIVE right into that bowl!
Taylor Stinson says
Thank you so much Karen!!
Angela Chu says
I agree with you, I love when we switch our clocks to spring forward! Longer days make me happy 🙂 This pasta looks great to celebrate the coming spring and summer 🙂
Taylor Stinson says
Thank you Angela! My thoughts exactly! I can’t wait for summer when the sun sets at 9:30 at night!
Hannah@OutinVancouver says
I love it! It looks so healthy and just like the perfect past for spring. I don’t like eating big meals in the evening, so this is perfect!
Taylor Stinson says
Thanks Hannah!!
Diana L. says
Well that was easy. Friday night dinner already on a plate. My shopping list is made, off to the store I go.
I LOVE pasta primavera…. LOVE it.
You’re photos are stunning BTW, so beautiful. Thanks for sharing this recipe.
Taylor Stinson says
Thank you so much Diana, that really means alot! I’m so happy I was able to help with Friday night dinner!!! 😀