Lemon Shrimp Pasta Primavera
Spaghetti tossed with garlicky shrimp, sweet bell peppers, spinach, lemon and Parmesan in a light olive oil sauce. A fresh weeknight dinner in about 25 minutes.
This shrimp pasta is light, colorful and ready in about 25 minutes. Juicy shrimp, sweet red pepper and tender spinach are tossed with spaghetti in a simple sauce of olive oil, garlic, lemon and starchy pasta water.
It is brighter and lighter than a cream sauce, and the lemon and Parmesan make every bite fresh and savory.
Everything cooks in one skillet while the pasta boils, so cleanup is easy too.
Why You’ll Love This Recipe
- Ready in about 25 minutes
- Light olive oil and lemon sauce
- Lots of vegetables
- One skillet plus a pot
Ingredient Notes
Shrimp: Large shrimp (21 to 25 per pound), peeled and deveined. Thaw frozen shrimp and pat dry.
Pasta water: The starchy water helps the oil, lemon and cheese form a silky sauce. Save a cup before draining.
See the recipe card below for full measurements.
How to Make Lemon Shrimp Pasta Primavera
Cook the pasta
Cook the pasta in well-salted boiling water until al dente. Reserve 1 cup of the cooking water, then drain.
Sear the shrimp
While the pasta cooks, season the shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the shrimp 1 to 2 minutes per side until pink. Move to a plate.
Cook the vegetables
Lower the heat to medium. Add the remaining oil, garlic and red pepper flakes and cook 1 minute. Add the bell pepper and cook 3 to 4 minutes until just tender. Stir in the spinach until wilted.
Toss
Add the pasta, lemon zest, lemon juice, remaining salt and 1/2 cup pasta water. Toss for 1 minute, adding more water until glossy. Stir in the Parmesan and the shrimp.
Serve
Top with parsley and extra Parmesan and serve right away.
Tips for the Best Results
- Do not let the garlic brown; it turns bitter.
- Add the shrimp back at the end so they stay tender.
- A handful of cherry tomatoes or peas adds even more color.
- Taste for lemon and salt before serving.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Rubbery shrimp | Sear just until pink and finish them in the warm pasta. |
| Dry, oily pasta | Toss with enough pasta water to make it glossy. |
| Burnt garlic | Cook it over medium heat for only a minute. |
Substitutions
- Shrimp: Chicken breast strips, cooked through to 165°F (74°C).
- Spaghetti: Penne, fusilli or whole wheat pasta.
- Parmesan: Pecorino, or leave it out for a dairy-free version.
What to Serve With It
- Classic Greek salad
- Chicken Caesar salad
- Soft dinner rolls
- Copycat Chick-fil-A lemonade
Storage and Reheating
Fridge: Refrigerate for up to 2 days.
Freezer: Not recommended; the shrimp and spinach turn watery.
Reheat: Reheat gently in a skillet with a splash of water over medium-low heat.
Tools That Make This Easier
- 12-inch stainless steel skilletRoom to toss pasta, shrimp and vegetables together.Check price on Amazon
- Pasta pot with strainer insertKeeps pasta water for the sauce.Check price on Amazon
- Microplane zesterFine lemon zest and Parmesan.Check price on Amazon
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Lemon Shrimp Pasta Primavera
Spaghetti tossed with garlicky shrimp, sweet bell peppers, spinach, lemon and Parmesan in a light olive oil sauce. A fresh weeknight dinner in about 25 minutes.
Ingredients
Instructions
- Cook the pasta in well-salted boiling water until al dente. Reserve 1 cup of the cooking water, then drain.
- While the pasta cooks, season the shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the shrimp 1 to 2 minutes per side until pink. Move to a plate.
- Lower the heat to medium. Add the remaining oil, garlic and red pepper flakes and cook 1 minute. Add the bell pepper and cook 3 to 4 minutes until just tender. Stir in the spinach until wilted.
- Add the pasta, lemon zest, lemon juice, remaining salt and 1/2 cup pasta water. Toss for 1 minute, adding more water until glossy. Stir in the Parmesan and the shrimp.
- Top with parsley and extra Parmesan and serve right away.
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 34 g
- Carbohydrates
- 68 g
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 820 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What is pasta primavera?
An Italian-American pasta dish made with fresh spring vegetables, usually in a light olive oil or cream sauce.
Can I use frozen shrimp?
Yes. Thaw them in the fridge or under cold running water and pat dry before cooking.
How do I keep shrimp from overcooking?
Sear them briefly until just pink, remove them, and add them back at the very end.
Can I make it creamy?
Yes. Stir in 1/2 cup heavy cream with the pasta and reduce the pasta water.
