Shrimp and Pasta Primavera

“This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.”

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
  • 8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
  • 12 lemon, juice of
  • black pepper, to taste
  • salt, to taste
  • 4 ounces parmesan cheese (shredded or shaved)
  • 8 ounces cooked pasta (I used vermicelli)


  1. Cook pasta according to package directions. Drain and keep warm.
  2. Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
  3. Saute garlic for about 1 minute.
  4. Add vegetables and saute until just crisp-tender.
  5. Add shrimp and saute until just heated through.
  6. Season lightly with salt and pepper.
  7. Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
  8. Remove from heat.
  9. Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

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