Shrimp Pasta Primavera
with Lemon Parm Sauce, Bell Pepper, Zucchini & Peas
Shrimp Pasta Primavera
Bright shrimp pasta with a lemony Parmesan sauce, tender bell pepper, zucchini, and peas for a fresh, colorful dinner that feels light yet satisfying.
Ingredients
For 2 servings
- 4 ounce Cream Sauce Base
- 2 tablespoon Crème Fraîche
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 4 ounce Peas
- 6 ounce Penne Pasta
- 1 unit Red Bell Pepper
- 2 unit Scallions
- 10 ounce Shrimp
- 1 tablespoon Tuscan Heat Spice
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories880
Protein40g
Carbs95g
Fat36g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for sautéed mushrooms, chickpeas, or extra zucchini and peas. For dairy-free needs, use a plant-based cream and cheese alternative, and choose gluten-free pasta if avoiding wheat.
What to serve with it
Serve with a crisp green salad, garlic bread, or roasted asparagus to keep the meal fresh and balanced. A chilled white wine or sparkling water with lemon also works well alongside the bright, creamy flavors.
