This Shrimp Pasta Primavera is the kind of dinner that feels special without demanding an evening in the kitchen. I first put this combination together on a busy spring weeknight when the market had an irresistible bundle of asparagus and the freezer offered a bag of shrimp. I wanted something colorful, healthy, and comforting — vegetables, tender shrimp, and a silky sauce all tossed with rotini so every forkful is balanced. From the first bite my family declared it a keeper: the sauce is creamy without being heavy, the vegetables remain bright and slightly crisp, and the shrimp add a satisfying briny sweetness. What makes this dish truly stand out is how quickly it comes together and how adaptable it is. It’s perfect for nights when you want a wholesome meal on the table in under 40 minutes, and it’s the kind of dish that translates well to leftovers or to a make-ahead party platter. I often double the vegetables when I’m serving guests and keep a little extra sauce on the side for anyone who likes their pasta saucier. The texture contrast — al dente rotini, snappy asparagus, juicy cherry tomatoes and tender shrimp — is what keeps everyone asking for seconds.

Ingredients

• Rotini pasta (10 ounces): I use rotini because its spirals trap sauce and vegetables; any short pasta like fusilli or penne will work. Buying quality brands such as Barilla or De Cecco gives a reliable al dente texture.
• Large shrimp (1 pound), peeled and deveined: Choose large, shell-on shrimp if you prefer to briefly sauté in-shell for flavor, then peel before tossing. Frozen shrimp thawed under cold water are convenient and economical.
• Olive oil (4 tablespoons, divided): Extra-virgin for finishing and regular olive oil for cooking; dividing oil keeps flavors bright and avoids greasy sauce.
• Asparagus (1 1/2 cups), cut into 1-inch pieces: Trim woody ends and look for firm, bright green stalks; thin stalks cook faster, thicker stalks need slightly longer sauté.
• Red bell pepper (1 cup), julienned and zucchini (1 cup), cut into chunks: These add sweetness and texture; choose firm, unblemished produce for the best bite.
• Cherry tomatoes (1 cup), halved: They offer pops of acidity and juiciness that contrast the cream sauce; grape tomatoes work too.
• Frozen corn (1/2 cup) and frozen peas (1/2 cup): Keep on hand for color and sweetness; thaw briefly so they reheat quickly in the skillet.
• Salt and pepper: Use kosher salt for seasoning during cooking and a final grind of black pepper to finish.
• For the sauce: butter, minced garlic, flour to make a roux, low-sodium chicken broth and a bouillon cube for depth, half-and-half for creaminess, grated Parmesan for savory richness, mustard powder and Italian seasoning to season, plus salt and black pepper to taste.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 10 ounces rotini and cook to one minute shy of package directions for al dente (usually about 8 to 9 minutes). Reserve one cup of the pasta cooking water, then drain the pasta and set aside. The reserved water will help loosen the sauce and bind it to the pasta. Sear the shrimp: Heat a 12-inch skillet over medium-high heat with 1 tablespoon olive oil. Pat shrimp dry, season lightly with salt and pepper, and cook for about 1 to 1 1/2 minutes per side until pink and just opaque. Transfer shrimp to a plate and tent with foil — do not overcook because they will finish in the sauce. Sauté the vegetables: Add 2 tablespoons olive oil to the same skillet over medium heat. Add asparagus and red pepper first and sauté for 2 to 3 minutes until beginning to soften. Add zucchini and continue to cook for another 2 minutes. Stir in cherry tomatoes, thawed corn and peas, and cook just until tomatoes begin to soften, about 1 minute. Season with a pinch of salt and pepper and transfer vegetables to the plate with the shrimp. Make the sauce: Reduce heat to medium and melt 3 tablespoons butter in the skillet. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Sprinkle in 3 tablespoons all-purpose flour and whisk continuously to form a blond roux, cooking for 1 minute to remove any raw flour taste. Slowly whisk in 1 1/4 cups low-sodium chicken broth (dissolve the chicken bouillon cube into the broth first for an even flavor) followed by 1 1/4 cups half-and-half. Simmer gently for 2 to 3 minutes until the sauce thickens. Stir in 1 cup grated Parmesan, 1 teaspoon mustard powder, 1 tablespoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper, and whisk until smooth. Combine and finish: Add the drained pasta, shrimp and vegetables back into the skillet. Toss everything gently to coat, adding reserved pasta water a few tablespoons at a time if the sauce needs to loosen. Heat through for 1 to 2 minutes so flavors meld. Taste and adjust seasoning with salt and pepper. Finish with a drizzle of the remaining olive oil if desired for gloss. Serve: Transfer to warmed bowls, garnish with additional grated Parmesan and a grind of black pepper. Serve immediately while hot and creamy.

Storage Tips

For best quality, keep the sauce and solids separate when freezing. Cool completely, then store sauce in a shallow airtight container and pasta/vegetables in freezer bags with as much air pressed out as possible. Thaw overnight in the refrigerator before reheating. When reheating, warm sauce slowly over low heat, then add the pasta and vegetables and finish briefly with a splash of water or broth to restore texture. Refrigerate leftovers up to 3 days; do not refreeze after thawing.

Ingredient Substitutions

If you prefer a lighter option, substitute whole milk or a milk-and-cornstarch slurry for half-and-half and reduce butter by half; the sauce will be thinner but still flavorful. For a vegetarian version, replace shrimp with pan-seared firm tofu or sautéed mushrooms and substitute vegetable broth and omit the bouillon cube. Swap rotini for gluten-free pasta to make the dish gluten-free, and use dairy-free cream and vegan Parmesan to accommodate lactose intolerance.

Serving Suggestions

Serve the pasta with a crisp green salad and a lemon wedge to brighten the creaminess. For a gathering, place extra grated Parmesan, red pepper flakes and chopped parsley on the table so guests can customize. This dish pairs well with a dry white wine such as Sauvignon Blanc or a light Pinot Grigio. For a heartier plate, offer crusty bread to soak up any remaining sauce.

Cultural Background

Primavera, meaning "spring" in Italian, traditionally celebrates seasonal vegetables tossed with pasta. While not a formal classical dish, the Americanized shrimp version leans on Italian flavors — garlic, Parmesan and olive oil — while embracing the convenience and palate preferences of modern home cooks. It’s an example of how classic techniques like a proper roux and finishing with cheese produce comforting, familiar flavors across cuisines.

Seasonal Adaptations

In spring, load the pasta with asparagus, peas and young zucchini as written. In summer, swap in fresh corn kernels, summer squash and more ripe tomatoes. In fall or winter, use roasted root vegetables or frozen peas and add a handful of baby spinach to wilt into the warm sauce. The technique stays the same; swap vegetables to keep the dish seasonal and budget-friendly.

Meal Prep Tips

To meal prep, cook pasta and vegetables slightly underdone and chill in separate containers. Prepare the sauce and cool completely before refrigerating. On the day of serving, gently reheat the sauce and finish by tossing together all components with a splash of pasta water to bring everything back to life. This method ensures textures remain vibrant and shrimp — if pre-cooked — does not overcook during reheating.

Every time I make this, it feels like a little celebration of how fresh produce, a few pantry staples and a short list of steps can come together into something comforting and memorable. Invite someone over, or save the leftovers for a weekday lunch that tastes like you put more care into it than you did — that’s the real joy of this dish.