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Lighter Pasta Primavera with Shrimp
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4.81 from 21 votes

Lighter Shrimp Pasta Primavera {30-Minute Meal}

This Lighter Shrimp Pasta Primavera recipe is ready in just 30 minutes, made with fresh veggies, yummy shrimp and the creamiest sauce!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6 servings
Calories: 528kcal


  • 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, 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!


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