Shrimp Pasta Primavera

Shrimp Pasta Primavera

This is a delicious, nutritious and easy weeknight meal. And, the fact that you only use one pot means that clean-up is easy. Although Primavera, means spring, the bright green vegetables, succulent shrimp and juicy cherry tomatoes are great all year round. Takes only 20-25 minutes and serves 8.


  • 12 ounces whole wheat short pasta such as penne or fusilli

  • 4 garlic cloves, minced

  • 2 teaspoons kosher salt

  • ¾ teaspoon freshly ground pepper

  • 1 (10-ounce) bag organic frozen broccoli florets

  • 6-ounces green beans, preferably haricots vests, trimmed

  • 8-ounces large shrimp, peeled, deveined, tails left on

  • 1 pint cherry or grape tomatoes, sliced in half

  • 1 cup frozen organic peas

  • 3 tablespoons organic butter

  • 1 or more teaspoons finely grated lemon zest

  • ¾ cup freshly grated Parmagiano Reggiano, plus more for serving

  • ¼ cup torn basil

  • 4 cups organic chicken or vegetable broth


  1. Place pasta in a large, wide bottomed pot.

  2. Add garlic, salt, pepper, and 3 ½ cups stock. Cover and bring to a boil.

  3. Once boiling, uncover and cook, setting a timer to cooking pasta according to package directions and stirring often.

  4. When 5 minutes remain on the timer, stir in broccoli and green beans.

  5. Cover and return to a boil. If pot starts to dry at any point, add another ½ cup stock.

  6. When 2 minutes remain on timer, stir in shrimp, tomatoes, peas and butter.

  7. Cover and continue to cook for remaining 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through and most of the liquid has evaporated, about 1 minute.

  8. Remove from heat. Stir in lemon zest and Parmigiano, then toss to coat.

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