Shrimp Pasta Primavera
with Lemon Sauce, Bell Pepper, Zucchini & Peas
- Wheat
- Milk
- Shellfish
Craving a rich pasta dish but also a bounty of veggies? Thanks to this recipe, you don’t have to choose between the two. Here, you’ll find al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy, dreamy sauce that’s brightened with lemon juice and made aromatic with Italian herbs. Each plate is showered with grated Parmesan for an im-pasta-bly delicious dinner.
Ingredients
1 unit
Bell Pepper
1 unit
Zucchini
2 unit
Scallions
1 unit
Lemon
6 ounce
Penne Pasta
(Contains: Wheat)
1 tablespoon
Tuscan Heat Spice
4 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Veggie Stock Concentrate
4 ounce
Peas
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
• Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes.
While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes. Transfer to a plate.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for next step.)
• Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice (2 tsp for 4 servings); cook, stirring, 1 minute. (Be sure to measure the Tuscan Heat Spice; we sent more.) • Whisk in cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water (½ cup for 4). Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in crème fraîche until smooth.
• Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBSP butter (2 TBSP for 4 servings), and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. TIP: For an extra-rich experience, stir in another 1 TBSP butter (2 TBSP for 4).
Stir in shrimp or chicken along with roasted veggies.
• Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's taste, especially with shrimp added. Some found it a bit bland; consider using the entire Tuscan spice packet for more flavor 🌶️.
- Ease of prep: Generally easy to make, though a few found it time-consuming. Some suggest sautéing veggies instead of roasting to simplify.
- Suggestions: Try adding garlic butter to shrimp, sun-dried tomatoes, or an egg for extra richness. Consider swapping green pepper for red or orange.
- Leftovers: Reheats well the next day, though some found peas got mushy. Tastes even better after chilling and reheating.
- Veggies: Many enjoyed the vegetable mix, but some preferred fewer peas. Consider adding extra zucchini for more veggie goodness.
Reviews from our home cooks
The recipe is unclear - it doesn't discuss when and how to cook the shrimp - there's no mention of when or how to cook the peas. A real lack of clarity. Also - the directions are unreasonably complicated. I mix everything that's going in the sauce together and cook it all at once - so much easier than adding them seriatim. You can do better.
With or without the shrimp, this is a fantastic meal that pulls together pretty quickly! We opted to sautée the pepper and zucchini instead of roasting - it's far too hot out to turn the oven on even for a brief bit.
This meal was delicious! We had shrimp added to the order for our protein. The only thing is I wish the instructions would have also allowed us the option to just sauté the vegetables on the stove instead of heating up the oven just for those few vegetables, and heat up the whole house. I also think for people who don't necessarily know how to cook you might need to give them better instructions on how to core and slice a Bell Pepper.
Wow, this recipe was fantastic, although we sautéed the shrimp in garlic butter for more taste, the sauce was excellent. Will have again.
I added shrimp to this meal which added flavor. I didn't get the noodles cooked enough and the Parmesan didn't melt. Flavors were good.
Great flavors and loved the peas added in. I also added shrimp which worked out well. Had enough for a lunch the next day.
It's a primavera...it's supposed to taste fresh. While delicious, the cream and cheese weighed it down so it wasn't a primavera anymore.
This is now one of our favorites and there was plenty to go around for the 2 of us. The way the veggies were wrapped, especially the zucchini still in a sealed plastic package, actually kept it more fresh. Sometimes, in other meals I've chosen, the zucchini has been a bit soft. And the shrimp was perfect - and quite a lot. I think if I'd have added a little more ziti, I could have actually made enough for 4 servings. Thank you for all that shrimp!
Taste was great! Accidentally used my shrimp packet instead of plant-based protein. They made the zucchini boats overflow, but the taste was great. I'll admit, though, I thought the prep and cooking times would be shorter than they were. Altogether, making the dish took an intense hour and a half. But the result was great.
Ridiculously good and deserving of its "hall of fame" rating. I made this with shrimp sauteed in minced garlic. Leftovers were just as good reheated in microwave next day.
