If you’re looking for a pasta dish that’s both comforting and fresh, this Creamy Shrimp Primavera Fettuccine is the perfect choice. It combines tender, juicy shrimp with vibrant seasonal vegetables, all tossed in a rich yet light garlic Parmesan cream sauce. This recipe brings together the best of both worlds—hearty pasta and crisp, colorful veggies—for a meal that feels indulgent without being overly heavy.
Shrimp primavera is a fantastic option for busy weeknights when you want something quick but still impressive. With just about 35 minutes from start to finish, this dish delivers restaurant-quality flavor right from your own kitchen. The combination of broccoli, bell peppers, zucchini, and cherry tomatoes adds texture, color, and a boost of nutrients, making every bite satisfying and well-balanced.
One of the best things about this shrimp fettuccine recipe is its versatility. You can easily customize the vegetables based on what you have on hand or what’s in season. Whether you prefer a lighter sauce or a richer, creamier finish, this recipe adapts beautifully to your taste. Plus, the shrimp cooks quickly, making it an ideal protein for fast and flavorful meals.
Whether you’re preparing dinner for your family or hosting guests, this Creamy Shrimp Primavera Fettuccine is sure to impress. It’s elegant enough for special occasions but simple enough for everyday cooking. Serve it with a side of crusty bread or a fresh salad, and you’ve got a complete, delicious meal that everyone will love.
Print
Shrimp Primavera Fettuccine
Shrimp Primavera Fettuccine is a vibrant, creamy pasta dish loaded with tender shrimp and a medley of fresh vegetables. Tossed in a light garlic Parmesan sauce, it’s the perfect balance of comfort and freshness—ideal for weeknight dinners or an elegant meal at home.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup vegetable or chicken broth
1 tsp Italian seasoning
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Cook Pasta
Cook fettuccine according to package instructions. Reserve ½ cup pasta water, then drain.
Cook Shrimp
Heat 1 tbsp olive oil in a large skillet over medium heat. Season shrimp with salt and pepper, cook 2–3 minutes per side until pink. Remove and set aside.
Sauté Vegetables
In the same skillet, add remaining olive oil. Sauté garlic for 30 seconds, then add broccoli, bell pepper, and zucchini. Cook for 4–5 minutes until slightly tender. Add tomatoes last and cook 1–2 minutes.
Make Sauce
Pour in broth and cream. Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer 3–5 minutes until slightly thickened.
Combine Everything
Add cooked pasta and shrimp back into the skillet. Toss to coat. Add reserved pasta water if needed to loosen sauce.
Serve
Garnish with fresh parsley and extra Parmesan. Serve warm.
Notes
Cooking Tips
- Don’t overcook shrimp – they cook quickly and become rubbery if left too long.
- Cut veggies evenly for consistent cooking.
- Use fresh Parmesan for the best flavor and smooth sauce.
- Reserve pasta water—it helps create a silky sauce texture.
Variations
- Lighter Version: Swap heavy cream for half-and-half or a mix of milk and Greek yogurt.
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce.
- Extra Veggies: Toss in asparagus, snap peas, or mushrooms.
- Garlic Butter Style: Skip cream and use butter, garlic, lemon juice, and herbs for a lighter, non-creamy version.
- Protein Swap: Substitute shrimp with chicken, scallops, or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 480mg
- Fat: 24g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
