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  • Writer's pictureElizabeth Carroll

Pasta Primavera with Shrimp


8oz Farfalle Pasta

2c Vegetable Broth (or Chicken Broth)

1 Red Bell Pepper, sliced

1 Yellow Bell Pepper, sliced

2 Medium Zucchini, cut into 1/2" slices

1/2c Frozen Peas

1c Carrot, shredded

8oz White Mushrooms, sliced

3-6 Cloves Garlic, minced

1/4t Black Pepper

1/4t Salt

1/4t Thyme, dried

1/4t Rosemary, dried

1 Lemon, juiced

8T Butter, divided (4T / 4T)

2T Olive Oil

3/4-1lb Shrimp, peeled and deveined

Parsley, for garnish (optional)

Parmesan Cheese (optional)


1. In large skillet, heat 4T butter and olive oil, over medium high heat

2. When butter / oil is hot, add vegetables and half of the minced garlic. Cook 4-5 minutes

3. Meanwhile, heat medium skillet over medium high heat with 4T butter and remaining garlic. When butter is melted, add shrimp and cook 2-3 minutes each side

4. Heat large pot with water and cook pasta according to package directions

5. When vegetables are done, add salt, pepper, thyme, and rosemary. Turn heat to low

6. Add in vegetable stock and lemon juice, until heated

7. Add shrimp to vegetables

8. When pasta is done cooking, drain and add to vegetables / shrimp

9. Garnish with parsley and grated parmesan cheese


You can use any 5-6 vegetables you have on hand (fresh or frozen). Just use roughly 1/2-1c of each, depending on what you like

This recipe can also be done vegan, replace the shrimp with another vegetable or tofu. Substitute butter for a vegan brand, such as Earth Balance or just replace with additional olive oil

If you prefer a thicker sauce, mix 2T cornstarch with broth to create a slurry

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