• 1 lb. DeCecco linguine
  • 1 head broccoli, cut into small pieces
  • 8 jumbo peeled and deveined shrimp
  • 1 bunch asparagus, cut into 1" pieces
  • 1 orange pepper, sliced thin
  • 1 yellow squash, sliced into thin rounds
  • 1 zucchini, sliced into thin rounds
  • 1 lb button mushrooms, sliced
  • 12 cherry tomatoes, halved
  • 3 TBLS butter
  • 3 to 4 TBLS olive oil
  • 4 to 5 garlic cloves, chopped
  • 1 pint heavy whipping cream
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • few dashes McCormick crushed red pepper
  • kosher salt/pepper
  • freshly grated Parmesan cheese
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I have always wanted to create a Pasta Primavera recipe, but you see…I am very particular about vegetables. I had to come up with the perfect combination to my liking…and I did just that. Head on over to your local Farmer’s Market and grab all of the fresh veggies for this recipe. Feel free to change up and add in your favorites! It is a rather simple recipe…just a bit time consuming, as I like to cook the veggies separately…bear with me as I walk you through…this way you are not left with a pile of mush. Believe me…it can happen as they release their water.

I also decided to add shrimp to this recipe…feel free to leave out. The Carolina Meat & Fish Co. had these jumbo shrimp in stock and I thought they would be the perfect compliment. I used a cast iron pan to prepare mine…grilling the shrimp would also work quite well!

Start boiling your water for the pasta…do NOT forget to salt your water. Prepare pasta to al dente as you are preparing the other ingredients.

In a bowl, add in tablespoon of olive oil, lemon juice, salt/pepper, and red pepper flakes. Add the shrimp and allow to marinate as you prepare the veggies.

Heat up a pan to medium-high. Add in your mushrooms. I typically allow the mushrooms to brown on their own…meaning I do not add oil to the pan…I lightly salt at the end. Remove when the mushrooms have browned a bit, but still have a bite and reserve on a plate.

Add a touch of olive oil to the same pan. Add in your broccoli…season with kosher salt. Cook until broccoli slightly browns. Remove and reserve on plate with mushrooms.

Add another touch of olive oil to the same pan. Add in your zucchini and yellow squash slices. Season with a touch of salt. Remove and reserve on plate when brown and softened just a bit.

To the same pan, add in a touch more olive oil, the orange peppers and asparagus. Season with salt and pepper. Soften just a few minutes and add to plate to reserve.

Whew…lastly…to the same pan…add in a tablespoon of olive oil, the butter, red pepper flakes, garlic and cherry tomatoes. Allow the tomatoes to soften and break up just a touch.

Add in the heavy whipping cream…allow the sauce to thicken…this will take only a few minutes.

Remove from heat. Carefully, fold in the reserved cooked veggies and coat thoroughly with the sauce.

Heat up a cast iron pan, or if you prefer, the grill. Place shrimp and allow to sear on both sides. If you are using the jumbo shrimp, like I did in this recipe, it will take about three minutes per side to thoroughly cook through.

In a bowl, add the cooked pasta and pour in the veggie/sauce mixture. Stir with a pasta fork to coat the pasta…try not to break up the veggies. Top with the seared shrimp and lemon zest! If you desire, garnish with freshly grated Parmesan cheese…ENJOY!

More to explorer

a white bowl filled with pasta salad


Spring has sprung, and even though I enjoy comfort food, I thought it might be a good idea to create a few

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