Pesto Pasta Primavera with Shrimp

The word primavera in Italian means “spring”. Fresh vegetables are a sign of spring in most places around the world. Pasta primavera is a much loved pasta dish that focuses on the abundance of fresh spring vegetables, though today, it is enjoyed all the time, everywhere, and not just in the spring. Technically any dish that has vegetables as one of it main ingredients is considered a “primavera” dish, though it is most often associated with pasta. The traditional pasta primavera sauce is a very light sauce made byย combining chicken broth, parmesan cheese, cream, salt, pepper, and basil. You can also leave off the sauce and simply toss the pasta and veggies in a little olive oil or melted butter, fresh parmesan cheese, and salt and pepper. Of you can do it like I did and use a pesto sauce. I also like adding protein too, whether it be chicken, shrimp, or even sausage. So of course, I “Jeannify” it and make it my own, rather than always sticking with tradition. But then, when do I ever stick with tradition and NOT do my own thing?! ๐Ÿ™‚

You can use any kind of fresh vegetables you have on hand, which means it can always be different. And that is perfectly OK. This time, I used some red and yellow bell peppers, red onion, mushrooms, sweet baby tomatoes and zucchini. Next time, I am sure, I will make it different again, all depending on what vegetables I have at the time.

I sauteed the vegetables first in olive oil with just some light seasonings. I did not add the tomatoes until the very end though, since I did not want them to break down. Once the vegetables were done, I removed them from the skillet and set them aside so I could cook the shrimp.

Once the shrimp was cooked, I reintroduced the vegetables and mixed everything together well.

Then it was time to plate everything up. I started off with my cooked angel hair pasta, then a layer of pesto sauce, followed by the main attractions, and more pesto on top. Some warmed ciabatta and chilled chardonnay completed the meat and made for a perfect summer supper. It was quick, easy to make, healthy and very tasty too. Who could ask for anything more? ๐Ÿ™‚

!Mangia! Enjoy! Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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