This Shrimp Pasta Primavera has been one of my favorite weeknight rescues for years: a bright, vegetable-forward one-pan dinner that somehow feels indulgent and wholesome at the same time. I first landed on this combination on a busy spring evening when the market baskets were full of asparagus and cherry tomatoes; adding frozen peas and corn turned the meal into a pantry-friendly celebration. The finished plate is a balance of textures—the rotini holds the creamy sauce and catches little pockets of Parmesan, the shrimp are snappy and buttery, and the vegetables stay pleasantly crisp so every bite has a contrast. I remember the first time I served this to a hungry household: my partner took a tentative forkful, then reached for a second helping before I even finished plating. It’s become our go-to for nights when we want something colorful and quick, and guests often ask for the sauce recipe. The sauce is the real secret—an easy butter-and-flour base stretched with chicken broth and half-and-half, finished with a full cup of freshly grated Parmesan and aromatic Italian seasoning. It clings to the corkscrew rotini and ties the shrimp and vegetables together into a comforting, dinner-table crowd-pleaser.

Ingredients

• Rotini: 10 ounces (about 2 1/2 cups dry) rotini holds sauce in its grooves; choose a good-quality brand like Barilla or De Cecco for al dente texture.
• Shrimp: 1 pound large shrimp, peeled and deveined—look for 16-20 count per pound for meaty slices; pat dry so they sear instead of steam.
• Olive oil: 4 tablespoons, divided—use extra-virgin for flavor when finishing, and a tablespoon or two for sautéing.
• Asparagus: 1 1/2 cups cut into 1-inch pieces—look for bright green, firm stalks; the tips add a tender bite.
• Bell pepper & zucchini: 1 cup red bell pepper julienned and 1 cup zucchini chopped—these add sweetness and a tender-vegetal mouthfeel.
• Tomatoes & frozen veg: 1 cup cherry tomatoes halved plus 1/2 cup frozen corn and 1/2 cup frozen peas—add freshness, sweetness and quick color balance.
• For the sauce: 3 tablespoons butter, 3 garlic cloves minced, 3 tablespoons all-purpose flour, 1 1/4 cups low-sodium chicken broth, 1 chicken bouillon cube, 1 1/4 cups half-and-half, 1 cup freshly grated Parmesan, 1 teaspoon mustard powder, 1 tablespoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon ground black pepper.

Instructions

Boil the pasta: Bring a large pot of salted water to a rolling boil and cook the 10 ounces of rotini until just al dente (check at 8 minutes, brand dependent). Reserve 1/2 cup of the starchy pasta water before draining—this will help loosen the sauce if needed. Drain the pasta and set aside. Prepare the shrimp: Pat the shrimp dry and season lightly with salt and pepper. In a 12-inch skillet over medium-high heat, add 1 tablespoon olive oil. Sear shrimp in a single layer for 1 to 2 minutes per side until opaque and just curled; do not overcook. Transfer to a plate and keep warm. Sauté the vegetables: Add 2 tablespoons olive oil to the skillet over medium heat. Sauté the asparagus, red pepper and zucchini for 3–4 minutes until crisp-tender, then add the cherry tomatoes, frozen corn and peas and cook 1–2 minutes more until heated through. Season with a pinch of salt and pepper; vegetables should remain bright and slightly firm. Make the sauce: Lower heat to medium and add 3 tablespoons butter to the skillet. Once melted, stir in 3 minced garlic cloves and cook 30 seconds until fragrant. Sprinkle 3 tablespoons flour over the butter-garlic mixture and whisk to form a roux; cook 1–2 minutes to remove raw flour taste. Slowly whisk in 1 1/4 cups chicken broth and crumble in 1 bouillon cube, ensuring the cube dissolves. Add 1 1/4 cups half-and-half and whisk until smooth. Simmer gently 3–5 minutes until the sauce thickens to a creamier consistency. Finish with cheese and seasoning: Remove the skillet from direct heat and stir in 1 cup grated Parmesan, 1 teaspoon mustard powder, 1 tablespoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Mixing off heat prevents the cheese from becoming grainy; if the sauce seems too thick, whisk in reserved pasta water a tablespoon at a time to reach desired silkiness. Toss and serve: Return the cooked pasta and shrimp to the skillet, toss gently to coat and warm through for 1–2 minutes. Taste and adjust seasoning. Serve immediately with an extra sprinkle of Parmesan and a drizzle of the remaining olive oil if desired.

Storage Tips

Allow leftovers to cool for no more than two hours, then transfer to an airtight container and refrigerate for up to 3 days. Stored without shrimp, the pasta and sauce will keep texture slightly better; reheat gently in a skillet over low heat with a splash of half-and-half or reserved pasta water to loosen the sauce. For freezing, spread cooled pasta in a shallow container, leaving some headspace, and freeze for up to 3 months—thaw overnight in the refrigerator and reheat slowly. Glass or BPA-free plastic containers with tight seals work best to prevent freezer burn.

Ingredient Substitutions

If you need to swap ingredients, use penne or farfalle for a similar bite to rotini. For a lighter sauce, replace half-and-half with whole milk and reduce butter to 2 tablespoons—expect a thinner finish. To make it gluten-free, use gluten-free flour and pasta; the roux will thicken more slowly so whisk patiently. Omit shrimp and add cannellini beans for a vegetarian protein boost, or substitute cooked chicken breast for a different protein; when changing proteins, adjust cooking times accordingly so nothing overcooks.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to cut the creaminess, or offer crusty bread to mop up the sauce. Garnish with extra grated Parmesan and a sprinkle of red pepper flakes for heat. For a spring dinner, pair with a light Sauvignon Blanc or an unoaked Chardonnay; for a casual family meal, a crisp sparkling water with lemon brightens the plate. Portion into shallow bowls to showcase the colorful vegetables and make plating feel intentional.

Cultural Background

This dish blends American weeknight practicality with Italian technique: a classic beurre-and-flour roux forms the base of many Italian-American cream sauces, and the idea of primavera—meaning "spring"—comes from Italy where cooks highlight early-season produce. The combination of pasta, cheese and vegetables has long been a pillar of Italian home cooking; adding shrimp and a cream-based sauce reflects the influence of coastal ingredients and American comfort-dining preferences. The result is familiar yet rooted in traditional methods.

Seasonal Adaptations

In spring, emphasize asparagus and peas; in summer, swap in fresh sweet corn and heirloom cherry tomatoes for a sweeter profile. In autumn or winter, use roasted squash and wilted spinach with a splash of lemon to brighten richer produce. For holiday meals, double the shrimp and add a handful of toasted pine nuts for texture and nuttiness. Adjust seasoning and cooking times slightly for heartier vegetables to maintain that signature crisp-tender contrast.

Meal Prep Tips

For easy weeknight dinners, cook the pasta and vegetables ahead and store separately from the sauce. Reheat the sauce and gently fold in the pasta and pre-cooked vegetables, then top with quickly warmed shrimp. Divide into portion-sized containers and label with dates; when reheating, use a skillet rather than the microwave to preserve texture. Keep a small container of grated Parmesan on hand to finish each portion for that freshly made flavor.

This shrimp and vegetable pasta always brings people together in my kitchen—simple techniques, straightforward ingredients, and a sauce that ties it all into a satisfying whole. Give it a try on a busy evening and tweak the vegetables to suit the season; it adapts beautifully and becomes more familiar each time you make it.