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Shrimp Primavera Pasta

149

  • Prep Time15 min
  • Total Time25 min
  • Makes4 servings
Pasta with shrimp and asparagus on yellow plate.

Photo, Erik Putz.

Chatelaine Triple Tested

Loaded with fresh pepper and asparagus, our shrimp primavera pasta is a light—but full-flavoured—weeknight meal, ready in less than 30 minutes.

Ingredients

  • 225 g linguine pasta

  • 2 tbsp butter

  • 2 tbsp olive oil

  • 3 garlic cloves, minced

  • 1/4 tsp hot pepper flakes

  • 1 yellow bell pepper, sliced

  • 250 g asparagus, trimmed and cut into 1-in. pieces (3 cups)

  • 1 cup thinly sliced red onion

  • 3/4 tsp salt

  • 450-g pkg frozen large shrimp, thawed and peeled

  • 1/2 cup torn basil

  • 1/2 cup finely grated parmesan

Instructions

  • COOK pasta following package directions. Drain, reserving 1 cup cooking liquid.

  • MELT butter and oil in a large frying pan over medium. Add garlic and pepper flakes, and cook 1 min. Add pepper, asparagus, onion and salt. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 min. Stir in shrimp and 3/4 cup reserved cooking liquid. Cook, stirring until shrimp are pink, 3 to 4 min. Add reserved liquid as needed.

  • ADD pasta, basil and cheese, tossing until combined.

Nutrition (per serving)

Calories 503, Protein 32g, Carbohydrates 51g, Fat 19g, Fibre 3g, Sodium 798mg.
Excellent source of vitamin C.

More of our best spring pasta recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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