A Play On The Classic Shrimp Pasta Primavera

Prep Time
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"This version of primavera is a bit different; yet, equally as good. It has a much lighter sauce; and, it isn't baked - just made stove top. Also, it is pretty quick cooking; which makes it a nice weeknight dinner. However; there is a surprise crunchy topping."

Original recipe yields 4 servings
  • Garnish


  • Serving Size: 1 (360.1 g)
  • Calories 574.7
  • Total Fat - 13.9 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 160.3 mg
  • Sodium - 1328.4 mg
  • Total Carbohydrate - 87 g
  • Dietary Fiber - 9.7 g
  • Sugars - 13.4 g
  • Protein - 26.4 g
  • Calcium - 267.4 mg
  • Iron - 3 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 0.4 mg

Step 1

Shrimp ... First, if using frozen shrimp; make sure to thaw them in the refrigerator over a colander, covered well. You don't want the shrimp to set in water as they thaw. Once thawed, set on the counter to take the chill off; and, pat dry. Season lightly with salt and pepper on both sides.

Step 2

Pasta ... Cook pasta according to package directions, in plenty of salted water. The last 2 minutes; add the snap peas. Then, once the pasta and peas are done, drain; reserving 1 cup of the pasta water. Return the pasta and peas to the pot, cover to keep warm. TIP: If you leave a little water, a few tablespoons in the pot; the pasta will not stick or dry out.

Step 3

Shrimp ... As the pasta cooks; prepare your shrimp. These only take a few minutes. Now, that the shrimp are more 'room' temperature. Heat up a large saute pan on medium high to high heat; and, add a little olive oil or non-stick spray. Add the shrimp and saute a couple of minutes on each side; maybe 4-5 minutes total. Once they begin to curl and start to turn pink, they are done. Immediately transfer them to the the pot with the pasta and peas.

Step 4

Vegetables ... Add the olive to the same pan; and keep it on medium high heat. Add the mushrooms and onions, and saute, 4 minutes; just until they begin to brown. Then, add the red pepper flakes, garlic, salt, and pepper; cook another minute, stirring often. Then, add the wine to deglaze the pan. Cook just a minute until the wine reduces.

Step 5

Finish ... Add in the cream, lemon zest and juice; and, bring to medium heat, just to warm up. DO NOT let it boil. Then, add in the cheese, and stir just until melted. Next, return the pot of pasta, peas and shrimp to the pan; along with the scallions, arugula, and fresh herbs - and, toss to combine. Cook a couple of minutes until everything is heated through. I like to add a bit of the pasta water to thin out of the sauce. Add as much as you like.

Step 6

Serve and ENJOY! ... Transfer to a serving platter; and ... don't forget the garnish - The Fried Onions. I know it sounds odd; but, they are so good. TIP: If your saute pan is oven proof; you can put the pan under the broiler to brown up the onions. I don't find it necessary; but, you can if you want too. It only takes a couple of minutes. Then, on the side; I enjoy some fresh sliced tomatoes with a little balsamic vinaigrette.

Tips & Variations

No special items needed.