Absolutely, boss. Here’s a Chef Ed Signature Dish — succulent shrimp tossed in a bright, fresh Primavera sauce over al dente pasta. This one’s light, colorful, and packed with garden flavor and rich coastal energy.

Chef Ed’s Shrimp Pasta Primavera

Prep Time: 20 minutes
Cook Time: 20 minutes
Soak Time: 0 minutes
Total Time: 40 minutes
Servings: 4 elegant plates

Ingredients

For the Shrimp & Pasta:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz linguine or fettuccine pasta
  • 1 tbsp olive oil
  • 2 cloves garlic, mincedChef Ed recipe, shrimp primavera, pasta primavera, creamy primavera sauce, shrimp pasta, garden veggies, summer pasta dish, seafood pasta, shrimp linguine, healthy pasta, Italian-American recipe, basil pasta, zucchini and squash, creamy garlic sauce, lemon pasta, seafood primavera, colorful pasta, pasta with cream sauce, low-effort dinner, weeknight meal, fresh pasta recipe, primavera with shrimp, Parmesan pasta, spring pasta dish, shrimp and veggie pasta, gourmet pasta, restaurant-style pasta, elegant seafood dish, quick shrimp dinner, Mediterranean-style pasta, summer comfort food
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

For the Primavera Sauce:

  • 2 tbsp olive oil
  • 1 small zucchini, sliced into half-moons
  • 1 yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red bell pepper, julienned
  • 1/2 cup broccoli florets
  • 1/2 cup carrots, julienned or shredded
  • 1/4 cup white wine (or veggie broth)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh basil, chopped

Instructions

1. Cook the Pasta:

Boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Sauté the Shrimp:Chef Ed recipe, shrimp primavera, pasta primavera, creamy primavera sauce, shrimp pasta, garden veggies, summer pasta dish, seafood pasta, shrimp linguine, healthy pasta, Italian-American recipe, basil pasta, zucchini and squash, creamy garlic sauce, lemon pasta, seafood primavera, colorful pasta, pasta with cream sauce, low-effort dinner, weeknight meal, fresh pasta recipe, primavera with shrimp, Parmesan pasta, spring pasta dish, shrimp and veggie pasta, gourmet pasta, restaurant-style pasta, elegant seafood dish, quick shrimp dinner, Mediterranean-style pasta, summer comfort food

In a large skillet, heat 1 tbsp olive oil. Add shrimp, garlic, salt, pepper, and red pepper flakes. Sear 1–2 minutes per side until just pink. Remove and set aside.

3. Cook the Vegetables:

Add olive oil to the skillet. Toss in zucchini, squash, carrots, bell pepper, and broccoli. Sauté 4–5 minutes until tender-crisp. Add cherry tomatoes and cook 2 more minutes.

4. Build the Sauce:

Deglaze the pan with white wine (or broth), letting it reduce by half. Stir in cream, Parmesan, lemon juice, and basil. Simmer 2–3 minutes. Season with salt and pepper.

5. Finish the Dish:

Add pasta and shrimp to the sauce. Toss everything together. If sauce is too thick, loosen with reserved pasta water. Plate and garnish with extra Parmesan and basil.Chef Ed's Shrimp Pasta Primavera Recipe

Chef Ed Tip:
For a dairy-free version, swap cream with coconut milk and skip the cheese — still rich and flavorful.

 

 

 

 

 

 

 

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