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Lighter Pasta Primavera with Shrimp
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4.37 from 11 votes

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
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.
  • 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