This Shrimp Pasta Primavera arrived in my kitchen on a busy weeknight and quickly became the kind of meal that stops conversation at the table because everyone is eating too fast to talk. I discovered this combination while trying to use up a refrigerator full of spring vegetables and a bag of frozen peas and corn. The result balances bright, sweet vegetables with tender shrimp and a silky sauce that clings to rotini spirals. It is both comforting and fresh, which is why it shows up on our menu from early spring through late summer. What makes this dinner special is the contrast of textures and the speed at which it comes together. The shrimp sears quickly, developing a subtle caramelization, while the vegetables keep a slight bite. The sauce is built from a simple roux and enriched with half and half and parmesan so it has a luxurious mouthfeel without being overly heavy. This recipe was born out of pantry pragmatism and family taste testing. My partner declared it restaurant quality the first time I served it, and our neighbors demanded the recipe after a backyard dinner. If you love pasta and vegetables and want a one-pan main that feels indulgent yet wholesome, this will become a staple.

Ingredients

• Rotini pasta: Ten ounces of rotini holds sauce beautifully because of its spirals. I reach for a reliable brand like Barilla when I want even cooking and consistent texture. Cook to al dente to avoid a soggy finish.
• Shrimp: One pound of large shrimp, peeled and deveined. Large shrimp give a meaty bite. If possible choose wild caught or label that indicates sustainable sourcing. Leave tails on if you like a little extra flavor while cooking.
• Olive oil and butter: Four tablespoons of olive oil divided plus three tablespoons of butter for the sauce. Olive oil is used for searing while butter helps build the base of the sauce and adds roundness.
• Asparagus, bell pepper, zucchini: Fresh vegetables cut into uniform pieces make for even cooking. Use one and a half cups asparagus cut into one inch pieces, one cup julienned red bell pepper, and one cup zucchini cut into bite sized chunks.
• Tomatoes, corn, peas: One cup cherry tomatoes halved plus one half cup frozen corn and one half cup frozen peas. The frozen vegetables are great for convenience and retain sweetness.
• For the sauce: Three tablespoons flour to thicken, one and a quarter cups low sodium chicken broth plus one bouillon cube, one and a quarter cups half and half, one cup grated parmesan, mustard powder, Italian seasoning, salt, black pepper, optional red pepper flakes, and two tablespoons lemon juice to brighten the finish.

Instructions

Cook the pasta Bring a large pot of well salted water to a boil. Add ten ounces of rotini and cook according to package directions until al dente, usually one to two minutes less than the package time. Drain and reserve a small cup of pasta water in case you need to loosen the sauce later. Set pasta aside and keep it warm. Sear the shrimp Heat a twelve inch skillet over medium high heat and add two tablespoons of olive oil. Pat shrimp dry and season lightly with salt and pepper. Add shrimp in a single layer and cook for about three minutes until the underside is pink and starting to brown. Flip and cook an additional two to three minutes until opaque. Avoid overcooking which makes shrimp rubbery. Remove shrimp to a plate and tent loosely with foil. Sauté the vegetables In the same skillet add the remaining two tablespoons of olive oil. Add one and a half cups asparagus, one cup red bell pepper, and one cup zucchini. Cook five to six minutes over medium high heat, stirring occasionally, until vegetables are tender crisp and beginning to color. Add halved cherry tomatoes and cook one minute to warm. Remove vegetables to the plate with the shrimp. Make the sauce Reduce heat to medium and add three tablespoons butter to the skillet. When melted add three minced garlic cloves and cook thirty seconds until aromatic. Sprinkle three tablespoons all purpose flour and whisk constantly for about one minute to cook the raw flour taste. Slowly whisk in one and a quarter cups chicken broth and the bouillon cube dissolved until smooth. Lower heat to medium low and whisk in one and a quarter cups half and half. Simmer gently two to three minutes until sauce thickens and coats the back of a spoon. Finish the sauce and combine Whisk in one cup grated parmesan until melted. Add one teaspoon mustard powder, one tablespoon Italian seasoning, one teaspoon salt, one half teaspoon black pepper and one quarter teaspoon red pepper flakes if using. Fold in cooked pasta, shrimp, vegetables, one half cup frozen corn, one half cup frozen peas and two tablespoons lemon juice. Simmer on low two to three minutes until everything is heated through and flavors meld. If sauce is too thick add reserved pasta water one tablespoon at a time. Serve Transfer to warmed bowls and garnish with extra parmesan and a drizzle of olive oil or chopped parsley. Serve immediately for best texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To retain texture, store pasta and sauce together and reheat gently on the stovetop with a tablespoon of water or milk to loosen the sauce. If you plan to freeze make the sauce and shrimp, freeze in a sealed container for up to three months, and cook fresh pasta at serving time to avoid a mushy texture. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If shrimp is not available substitute one pound boneless chicken breast cut into bite sized pieces and cook until just done. For dairy free options use unsweetened oat or almond cream and a dairy free parmesan alternative. To make it vegetarian omit the protein and add more mushrooms or firm tofu. For a lighter sauce use whole milk instead of half and half but expect a slightly thinner coating.

Serving Suggestions

Serve with a simple green salad dressed with lemon vinaigrette and crusty bread to mop up any remaining sauce. For a brighter table pair with chilled Sauvignon Blanc or a crisp rosé. Garnish with chopped parsley, extra grated parmesan, and a few lemon wedges. This makes a lovely main for casual dinners, date night, or a weekend lunch shared with friends.

Cultural Background

The idea of primavera celebrates the produce of spring and early summer and has roots in Italian cooking where vegetables are paired with pasta to showcase seasonal flavors. This version blends American convenience and Italian tradition by using a cream enriched sauce and quick seared shrimp. It reflects a modern approach to classic combinations where freshness and speed are equally important.

Seasonal Adaptations

In spring use fresh peas and baby asparagus. In summer swap tomatoes for sun ripened heirloom and add basil. In fall include roasted squash and kale. Around the holidays add a pinch of nutmeg to the sauce for warmth. These small swaps keep the dish aligned with seasonal produce and flavor profiles.

Meal Prep Tips

For easy weeknight assembly cook the sauce ahead and store in the refrigerator for up to three days. Pre chop vegetables and portion shrimp into single use bags. At dinner time cook fresh pasta and quickly sauté shrimp and veggies before combining with warmed sauce. Use glass containers for storage to keep flavors fresh and make reheating simple.

This recipe has become a favorite because it is forgiving, flavorful, and fast. Give it a try and make it your own by swapping in vegetables you love. Enjoy sharing it with family and friends because a bowl of warm pasta is always better when it is shared.