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

Step 1 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.

Step 2 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.

Step 3 Add flour, lemon juice, milk and cheese, whisking to get rid of lumps.

Step 4 Add sundried tomatoes and peas, cooking for another 3-4 minutes until sauce starts to thicken.

Step 5 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!

Storing for Later The leftover primavera without the shrimp will last in the fridge for up to five days. If you have leftover shrimp with your pasta, you will want to eat the primavera within two days of storing.

Check out a couple of our other shrimp recipes below!