Pasta Primavera With Shrimp And Sugar Snap Peas Recipe

Delight in this light yet creamy Pasta Primavera! Inspired by Cooking Light magazine, this recipe features succulent shrimp and vibrant sugar snap peas in a luscious sauce. Surprisingly light, it's a quick and easy weeknight meal the whole family will love. Get ready for a burst of fresh spring flavors!

Prep Time 15 mins
Cook Time 55 mins
Calories 519.4 kcal
Protein 72g
Rating 4.8 (4 Reviews)
Pasta Primavera With Shrimp And Sugar Snap Peas 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pasta Primavera With Shrimp And Sugar Snap Peas

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How to Make Pasta Primavera With Shrimp And Sugar Snap Peas

  1. Bring 2 quarts (8 cups) of water to a boil in a large stockpot.
  2. Add 1 cup chopped carrots and 1 cup trimmed sugar snap peas.
  3. Cook for 3 minutes.
  4. Remove vegetables with a slotted spoon and set aside.
  5. Add 1 pound pasta (your favorite shape) to the boiling water.
  6. Cook according to package directions, omitting salt and fat.
  7. Drain the pasta, reserving about 1/2 cup of pasta water.
  8. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
  9. Add 1 pound shrimp (peeled and deveined).
  10. Sauté for 2 minutes per side, until pink and cooked through.
  11. Add the cooked carrots and peas, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cloves minced garlic.
  12. Sauté for 2 minutes, until fragrant.
  13. Stir in 1/4 cup dry white wine, scraping the pan to loosen any browned bits.
  14. Stir in 1/2 cup heavy cream and 2 tablespoons lemon juice.
  15. Cook for 1 minute, until the sauce slightly thickens.
  16. Add the drained pasta and 1/2 cup grated Parmesan cheese.
  17. Stir well to coat the pasta evenly.
  18. Remove from heat.
  19. Stir in 1/4 cup chopped fresh basil and a pinch of red pepper flakes (optional).

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

20g

Fat

32g

Carbs

19g

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