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Shrimp pasta primavera

Shrimp Pasta Primavera

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 12 oz (340 g) whole-wheat spaghetti or linguine
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 Tbsp extra-virgin olive oil, plus extra for finishing
  • 3 cloves garlic, thinly sliced or minced
  • ⅓ tsp red pepper flakes (more or less, to taste)
  • 2 medium zucchini, sliced into ribbons (use a vegetable peeler)
  • 4 cups chopped kale, stems removed
  • Juice of ½ lemon (about 1 Tbsp)
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper
  • Optional garnish: chopped fresh parsley or basil

Instructions

  1. Cook the pasta
  2. Bring a large pot of generously salted water (≈ 1 Tbsp salt per 4 qt water) to a boil.
  3. Add the pasta and cook until just al dente, 8–10 minutes.

  4. Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

  5. Sauté the shrimp

  6. Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium-high heat.
  7. Add garlic and red pepper flakes; cook until fragrant, ~ 30 seconds.
  8. Season shrimp with salt and pepper, then add to skillet in a single layer.
  9. Cook until pink and opaque, ~ 1½–2 minutes per side.

  10. Transfer shrimp to a plate and keep warm.

  11. Cook the vegetables

  12. In the same skillet, add the remaining 1 Tbsp olive oil.
  13. Sauté zucchini ribbons for 1–2 minutes, until slightly tender.
  14. Add chopped kale and cook until just wilted, 2–3 minutes.

  15. Season lightly with salt and pepper.

  16. Combine everything

  17. Return shrimp to the skillet.
  18. Add drained pasta and toss to combine.
  19. Pour in ¼–½ cup reserved pasta water (add more if needed) to help form a light sauce.
  20. Squeeze in lemon juice, sprinkle Parmesan over top, and toss vigorously until cheese melts and coats everything evenly.

  21. Taste and adjust seasoning with salt, pepper, or extra red pepper flakes.

  22. Serve

  23. Divide among warmed plates or bowls.
  24. Drizzle with a bit of extra-virgin olive oil and sprinkle with more Parmesan and fresh herbs, if desired.
  25. Serve immediately.

Tips & Variations

  • Veggie swaps: Try asparagus spears (cut into 2″ lengths), bell pepper strips, or halved cherry tomatoes.
  • Creamier finish: Stir in 2 Tbsp cream or crème fraîche at the end.
  • Gluten-free option: Use your favorite gluten-free pasta.
  • Advance prep: Spiralize zucchini and chop kale up to 2 hours ahead; keep covered in the fridge.
  • Garnish ideas: Toasted pine nuts or almonds for crunch; fresh basil leaves for brightness.