Shrimp Pasta Primavera
with Lemon Sauce, Bell Pepper, Zucchini & Peas
Shrimp Pasta Primavera
Bright shrimp pasta with a silky lemon 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 Green Bell Pepper
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 4 ounce Peas
- 6 ounce Penne Pasta
- 2 unit Scallions
- 10 ounce Shrimp
- 1 tablespoon Tuscan Heat Spice
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories840
Protein40g
Carbs89g
Fat35g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a dairy-free version, replace the creamy elements and parmesan with unsweetened plant-based alternatives that melt or stir in smoothly. To avoid shellfish or make it vegetarian, swap the shrimp for extra peas, zucchini, or another firm plant protein while keeping the same pasta and vegetables.
What to serve with it
Serve with a crisp green salad or garlicky bread to round out the lemony sauce and make the meal feel complete. A chilled white wine or sparkling water with citrus also works well with the bright shrimp and spring vegetables.
