Shrimp and Pasta with Vegetables (Primavera)

Linguine pasta in a cream sauce with a mix of vegetables and shrimp.

Shrimp and Pasta with Vegetables

This dish came about when I found quite a few mixed bags of frozen vegetables up in my freezer that I had bought for something very specific that I had intended to make - but forgot about. That happens to me alot!

And I know, you're gonna say "now Mary. That's pasta primavera!" Well, yes, to a certain degree, it is!

Pasta primavera is an American dish of pasta in a cream sauce with fresh vegetables, typically fresh spring vegetables, and the primary difference here is that instead of those typical fresh vegetables, I used those frozen ones.

Waste not, want not, and plus, it shaves off a little time!

Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

I have a love/hate relationship with fresh produce these days. I buy it with plans to make something specific and life interferes and next thing you know it's going bad!

Is it just me, or does that seem to happen with our produce a lot more than it used to? I think it might be that our grocery store produce seems to travel quite a way before it gets in our basket. I much prefer local produce from the farmer's market myself, but admittedly, the grocery store is a little more convenient.

Spoiled produce is not good with the price of groceries today, so I'm leaning more on frozen vegetables for back up as well as the freeze dried foods that I've mentioned here on the website before.

Anyway... I didn't want the primavera police after me, so I settled on calling it pasta with vegetables instead, or more specifically Shrimp and Pasta with Vegetables, since I included some shrimp.

By virtue of the fact that these veggies are frozen, you won't get that tender crisp texture you might normally like with fresh though, but so long as you don't overcook them and remain gentle with them, they won't be mush either.

Here's what you'll need for the shrimp:

• 1 pound large (16 – 25 count) shrimp
• Kosher salt and freshly cracked black pepper OR
• Old Bay and Creole or Cajun seasoning

Okay. Confession time.

You will note a difference from my usual Gulf shrimp, because these pictured below are "pink shrimp" - and they are actually raw. 

Aren't they beautiful?

These are pink Patagonian shrimp from Anderson Seafood Company that I saw featured as a TSV at QVC and though skeptical, I wanted to give them a try.

Some facts to know about these shrimp:

• These are a wild-caught shrimp from the icy cold pristine waters of the southern Atlantic Ocean in Patagonia, Argentina
• The pure waters and nutrient rich ecosystem result in the shrimp’s bright red color, sweet flavor and
• They have a very tender texture almost lobster-like
• Although they are pink in color, they are free of artificial colors and any enhanced flavors

These are nice, big fat shrimp y'all and for a gal who has grown up on fresh out of the Gulf shrimp all of my life, I have to say they are pretty impressive in quality and taste. They remind me very much of our local Royal Reds.

Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.

I don't know if y'all have seen the Anyday microwave pans (#ad) featured across social media these days but that's another product that I picked up to try.

I've done a few different microwaved chickens, scrambled eggs, poached salmon, mashed potatoes, broccoli and other vegetables, but the one thing that I've prepared the most is a microwave poached shrimp. These pans are a little trendy so they're also a little pricy, but they really do an excellent job. Honestly? I was surprised!

I've given you directions for pan cooking the shrimp with the recipe, though you could certainly also roast them or grill them as well, but this time I microwave poached my shrimp separately in the Anyday pan (#ad) and used Cajun and Old Bay seasonings with a little black pepper, so, although I'm sure I'll feature the pans further in the future I thought I'd show you how the shrimp work out with these pans!

Put the lid on, open the vent and cook on HIGH for 3 to 4 minutes, depending on how large your shrimp are. Yes y'all, it really is that fast and easy! Remove, uncover and set aside.

Here's what else you'll need for this Shrimp and Pasta with Vegetables Primavera:

• 1/2-pound linguine or spaghetti pasta
• 2 tablespoons extra virgin olive oil, divided
• 1 (12 ounce) bag frozen bell pepper and onion blend, thawed
• 1 (12 ounce) bag frozen green beans, thawed
• 1 (8 ounce) bag frozen asparagus, thawed
• 1 teaspoon dried thyme
• Pinch crushed red pepper flakes, optional
• 3 cloves garlic, minced
• 1 cup chicken or vegetable stock or broth
• 2 teaspoons cornstarch
• 1/4 cup half and half or heavy cream
• 1/4 cup shredded Parmesan
• Salt and pepper, as needed, to taste

Here's how to make my Shrimp and Pasta with Vegetables (Primavera).

Cook pasta by package directions; set aside. I'm using a linguine or you could use a spaghetti too.

Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat and sauté shrimp until no longer translucent. Remove and set aside.

Turn heat to high, add remaining oil to skillet and add the peppers and onions, green beans and asparagus. Swap for other veggies like frozen thawed broccoli, carrots and pea and/or mushrooms, whatever you love, whatever you have! If you're using fresh veggies instead, just cook them to your own personal preference for tenderness.

Give it a toss.

Add thyme, red pepper flakes and garlic. 

Cook and stir very gently until vegetables are mostly tender about 4 minutes. 

Scoot veggies to the sides of skillet and add the stock or broth to the center of skillet and let the liquid begin to boil.

Toss together with the vegetables.

Whisk together cornstarch and half and half and add to skillet.

Reduce heat and cook for about 4 minutes, or until sauce is thickened, drawing vegetables into the sauce.

Add the pasta.

Add the shrimp.

Toss to coat.

Add half of the Parmesan.

Toss again.

Taste and add salt and adjust other seasonings as needed, transfer to serving dish or individual bowls and garnish top with remaining Parmesan. Serve immediately.

For more of my favorite pasta recipes, check out the collection on my Pinterest page!

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Posted by DeepSouthDish.com on August 16, 2024

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