Lighter Pasta Primavera with Shrimp
This Lighter Pasta Primavera is filled with shrimp, broccoli, sundried tomatoes and peas for a delicious, easy pasta dinner ready in 30 minutes!
Servings: 6 servings
- 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 (packedoil)
- 1/2 cup frozen peas defrosted
Heat a large pot of boiling water on high heat. When boiling, cook spaghetti for about 8 minutes until al dente.
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 hot alongside a light white wine!
Calories: 528kcal | Carbohydrates: 74g | Protein: 35g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 212mg | Sodium: 1253mg | Potassium: 956mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1088IU | Vitamin C: 104mg | Calcium: 339mg | Iron: 5mg