This shrimp pasta primavera recipe is very flexible--add any vegetable you like, such as bell pepper, mushroom, broccoli, or carrots, and play around with the quantities.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
495 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
Step 3
Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.
Ingredients
3 tablespoons butter
3 tablespoons olive oil
1 pinch salt and ground black pepper to taste
1 large clove garlic, minced
¼ cup chopped red bell pepper
½ (8 ounce) package spaghetti
¼ cup chopped onions
1 pound uncooked medium shrimp, peeled and deveined
⅓ cup sliced fresh mushrooms
1 tablespoon chopped fresh basil, or to taste (Optional)
1 tablespoon all-purpose flour (Optional)
1 pinch dried oregano (Optional)
1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
