A vibrant, veggie-packed shrimp pasta in a rich, creamy sauce that comes together in under 40 minutes. Perfect for weeknight dinners and entertaining alike.

I first served this at a small dinner party and watched people go back for seconds without reservations. The bright peppers and asparagus add color and crunch while the corn and peas add a sweet pop. My kids especially love the spirals because the sauce tucks into every twist. Over the years I have learned a few techniques that keep the shrimp tender and the sauce velvety, and I share those in the instructions below.
My favorite detail is how lemon juice brightens the creamy sauce at the end. It pulls the flavors together and keeps the dish from feeling heavy. We have served this at potlucks and family dinners and the consensus is always the same, it is both comforting and celebratory. The leftovers are excellent for lunch and reheat nicely on the stovetop with a splash of water or milk to loosen the sauce.
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.
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.
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.
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.
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.
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.
Pat shrimp completely dry before searing to get a nice caramelized surface and avoid steaming.
Reserve a little pasta water to loosen the sauce if it becomes too thick. A tablespoon at a time is enough.
Use low sodium chicken broth and taste before adding the bouillon cube to control salt level.
Cook vegetables until tender crisp to maintain contrast with the creamy sauce and avoid a mushy texture.
This nourishing shrimp pasta primavera recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, you can substitute chicken for shrimp. Cut into bite sized pieces and cook until just done. Alternatively omit protein for a vegetarian option and increase mushrooms or tofu.
Use whole milk to thin the sauce or a dairy free cream alternative like full fat coconut milk for a dairy free version. The texture will vary slightly.
This Shrimp Pasta Primavera recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Bring a large pot of salted water to a boil and cook ten ounces of rotini until al dente according to package directions. Drain and reserve a small amount of pasta water.
Heat a twelve inch skillet over medium high heat with two tablespoons olive oil. Pat shrimp dry, season with salt and pepper, sear three minutes per side until opaque and lightly browned. Remove and keep warm.
Add remaining two tablespoons olive oil to the skillet and sauté asparagus, bell pepper, and zucchini for five to six minutes until tender crisp. Add cherry tomatoes and cook one minute. Remove with shrimp.
Reduce heat to medium, melt three tablespoons butter, cook three minced garlic cloves thirty seconds, whisk in three tablespoons flour and cook one minute. Gradually whisk in chicken broth and half and half and simmer two to three minutes until thickened.
Stir in parmesan, mustard powder, Italian seasoning, salt, pepper and red pepper flakes. Fold in pasta, shrimp, vegetables, frozen corn, frozen peas and lemon juice. Simmer two to three minutes until heated through and serve.
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This recipe looks amazing! Can't wait to try it.
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