Velvety Shrimp Pasta Primavera

Name: Velvety Shrimp Pasta Primavera
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp All-Purpose Flour; 0.25 cup Diced Bell Pepper; 0.25 cup Diced Onion; 1 pinch Dried Oregano; 1 tbsp Fresh Basil; 1 whole Garlic; 1 tbsp Grated Parmesan Cheese; 0.5 cup Heavy Cream; 1 lb Medium Shrimp; 3 tbsp Olive Oil; 1 pinch Salt & Pepper; 0.33 cup Sliced Mushrooms; 4 oz Spaghetti; 3 tbsp Unsalted Butter; 1 dash White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Velvety Shrimp Pasta Primavera pairs tender spaghetti with juicy shrimp and a medley of spring vegetables in a rich, wine-splashed cream sauce. Parmesan and basil add a fresh, savory finish that balances the buttery texture. It’s perfect for a cozy weeknight dinner or a relaxed weekend meal when you want something comforting yet bright.

Prep20 mins
Cook20 mins
Serves4
DifficultyMedium

1

Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring now and then, until slightly firm to the bite, about 12 minutes. Drain.
2

Meanwhile, heat the oil in a skillet over medium heat. Add the onion; cook until soft and translucent, about 5 minutes. Add the garlic; cook until fragrant, about 30 seconds. Stir in the mushrooms and bell pepper; cook until the mushrooms are lightly browned and the bell pepper is softened, 3 to 5 minutes. Add the shrimp, white wine, and oregano; cook until the shrimp start to turn pink, 3 to 5 minutes.
3

Stir in the cream and butter; simmer, stirring constantly, for 8 minutes. Add the cooked spaghetti; stir to combine. Turn off the heat. If the sauce is too thin, thicken with flour. Season with salt and black pepper; sprinkle with Parmesan cheese and basil.