10 mins
15 mins
Serves 4

Shrimp Primavera

Shrimp and spring vegetables are a great way to welcome warmer weather to Canada.
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  • 1/2 pkg Italpasta Tradizionale Spaghettini
  • 2 tbsp extra virgin olive oil
  • 2 clove garlic
  • 1 leek, halved lengthwise and sliced
  • 1 cup vegetable broth (sodium-reduced)
  • 1 tsp dried thyme
  • 1 cup fresh or frozen asparagus, chopped
  • 1 cup fresh or frozen yellow or green beans, chopped
  • 3/4 cup fresh or frozen peas
  • 1/2 tsp each salt and pepper
  • 1/2 lb medium-size shrimp, peeled and deveined
  • 1 tbsp unsalted butter (or extra virgin olive oil)
  • 2 tbsp fresh dill, chopped
  • 2 tsp lemon zest


  • Cook pasta according to package directions; drain and reserve 1/2 cup (125 mL) cooking liquid.
  • Meanwhile, heat oil in large, nonstick skillet set over medium heat; cook garlic and leek for about 5 minutes or until softened. Stir in broth and thyme; bring to boil.
  • Stir in asparagus, beans, peas, salt and pepper. Cover and cook for 4 minutes.
  • Stir in shrimp, pasta, reserved cooking liquid, butter, dill and lemon zest; cook over medium heat for about 3 minutes or until shrimp is opaque and heated through.
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Tips for Zero Food Waste

Tips for Zero Food Waste

Add leftover asparagus to omelets, frittatas or scrambled eggs, stir into risotto or add to stir fries.

Use up your leftovers in our Penne with Asparagus and Cherry Tomatoes dish.

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Nutritional Analysis

Calories: 260kcalCarbohydrates: 36gProtein: 13gFat: 8gCholesterol: 65mgSodium: 580mgFiber: 3gSugar: 4g