Shrimp Pasta Primavera Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with fresh vegetables, shrimp, and a creamy sauce made with butter, garlic, and milk, finished with sun-dried tomato and peas. A lighter take on pasta primavera ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb spaghetti
- 1/4 cup reserved pasta water
- 2 tbsp butter
- 4 cloves garlic (minced)
- 1/2 red onion, finely chopped
- 1 lb frozen shrimp (deshelled and defrosted (about 35 shrimp))
- 1 head broccoli
- Zest of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red chili flakes
- 1 tbsp flour
- 1 tbsp lemon juice
- 1/2 cup 2% milk
- 2/3 cup grated parmesan cheese
- 1/2 cup sundried tomatoes (sliced (packed in oil))
- 1/2 cup frozen peas (defrosted)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 811mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 228mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 811MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.