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Creamy Shrimp Pasta Primavera

This creamy shrimp pasta primavera is a family favorite we created together. This recipe is incredibly versatile — swap out veggies, adjust the measurements, and make it your own.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2047.5 kcal

Equipment

  • 1 Large Stock Pot For cooking pasta
  • 1 Large Skillet For sautéing and sauce preparation
  • 1 Colander For draining pasta
  • 1 Chef's knife For vegetable preparation
  • 1 Cutting Board For all chopping tasks

Ingredients
  

Main

  • ½ 8 ounce package spaghetti
  • 3 tablespoons olive oil
  • ¼ cup chopped onion
  • 1 large clove garlic minced
  • ⅓ cup sliced fresh mushrooms
  • ¼ cup chopped red bell pepper
  • 1 pound uncooked medium shrimp peeled and deveined
  • 1 splash white wine Optional
  • 1 pinch dried oregano Optional
  • ½ cup heavy cream or to taste
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour Optional
  • 1 pinch salt and ground black pepper or to taste
  • 1 tablespoon freshly grated Parmesan cheese or to taste (Optional)
  • 1 tablespoon chopped fresh basil or to taste (Optional)

Instructions
 

  • 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.
  • Meanwhile, heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until mushrooms lightly browned and bell pepper softened, 3 to 5 minutes. Add shrimp, white wine, and oregano; cook until shrimp begin to turn pink, 3 to 5 minutes.
  • Stir in cream and butter; simmer, stirring constantly, for 8 minutes. Add cooked spaghetti; stir to combine. Turn off heat. If sauce is too thin, thicken with flour. Season with salt and black pepper; sprinkle with Parmesan cheese and basil.

Notes

1. To prevent overcooked and rubbery shrimp, add them just until they begin to turn pink, then remove them temporarily if you prefer, adding them back right before combining with the pasta.2. For a true primavera, consider adding more seasonal vegetables like blanched asparagus, snap peas, or halved cherry tomatoes for added color and freshness.3. When thickening the sauce with flour, always make a slurry with a small amount of cold liquid (water or cream) first to prevent lumps, then whisk it into the simmering sauce.4. Finish the dish with a squeeze of fresh lemon juice; its acidity brightens the rich sauce and enhances the seafood flavor. Freshly grated Parmesan and basil are non-negotiable for authentic taste.