Shrimp Primavera with Colorful Veggies

The Shrimp Primavera with colorful veggies recipe is sponsored by I Can’t Believe It’s Not Butter!®. The opinions and text are all mine.

A white bowl with shrimp primavera and colorful veggies garnished with parsley and preserved lemons

Make this tasty recipe for shrimp primavera with colorful veggies!

The shrimp, pasta, and vegetables are buttery and delicious. The recipe inspiration came from the classic dish for pasta primavera with butter and sauteed veggies.

This is the bottle for the I Can’t Believe It’s Not Butter! Original spray, 8 Fl oz.

And we chose I Can’t Believe It’s Not Butter!® products for making the Shrimp Primavera dish because both the spray and the spread have such delicious buttery tastes and I love that the spread adds that perfect butter taste to the shrimp without the calories (it’s 0 calories per serving!) and I love the tub because it has simple ingredients from plant-based oils, which are good fats and an excellent source of omega-3ALA.

The ingredients for the pasta primavera include Florida tiger shrimps, fresh, colorful veggies such as broccoli, cauliflower, and tender carrots. Fettuccine pasta and I Can’t Believe It’s Not Butter!

We shopped for I Can’t Believe It’s Not Butter! Original spray at Publix along with all the ingredients for making the Shrimp Primavera dish.

Be the ‘Best You’ with I Can’t Believe it’s Not Butter! at Publix!

Save $.50 from I Can’t Believe It’s Not Butter! products during the ‘Best You’ promotion at Publix from 1/25/20 – 2/22/20.

This is the process for making the buttery grilled shrimps using a stovetop grilling pan

Head over to Publix and buy the ingredient for making the Shrimp Primavera at home. Add to your cart Florida tiger shrimps, fresh, colorful veggies such as broccoli, cauliflower, and tender carrots. Include the fettuccine pasta too.

The process for cooking the fettuccine includes using boiling water, a pasta pot with a strainer, and salt.

Find the I Can’t Believe It’s Not Butter! Original spray and spread at the dairy aisle. And don’t forget to take advantage of the ‘Best You’ promotion which ends on February 22nd.

Cooking the shrimps with colorful veggies and I Can’t Believe It’s Not Butter! Original spray and spread

The I Can’t Believe It’s Not Butter! Original spray is gluten-free and perfect for quick grilling and for oven roasting. Shrimps can overcook fast, so using the buttery spray not only adds delicious flavor but allows for fast cooking. We use a quick grilling technique, making the cooking process a breeze.

The I Can’t Believe It’s Not Butter Original spread we used for sauteing the colorful veggies, garlic, and the cooked fettuccine pasta. The result is a fantastic pasta primavera that beats any restaurant-made pasta dish.

Plus, the I Can’t Believe It’s Not Butter Original spread is now certified by the American Heart Association, who recommends swapping out bad fats (saturated fats) with good fats (unsaturated fats). The original spread contains no hydrogenated oils and 70% less saturated fat than butter with 40% fewer calories!

Make this tasty recipe for buttery shrimps with pasta and veggies. Serve hot and garnish with parsley and preserved lemons.

The Shrimp Primavera with colorful veggies is ready in less than 20 minutes!

This recipe for the Shrimp Primavera is simple and takes no time. The pasta, veggies, and seafood are buttery and so tasty. This recipe will become your go-to recipe for weekly dinners and special occasions too.

You can make this pasta dish your own by swapping ingredients and swapping shrimp for chicken or adding grilled salmon or white fish, using the veggies of your choice, or opting for spaghetti or linguini instead of fettuccine.

Tips on how to achieve the best results when cooking the Shrimp Primavera.

  • Choose peeled shrimp, preferably jumbo size as shrimp shrinks in size when cooked.
  • Spray the shrimp with I Can’t Believe It’s Not Butter! Original spray.
  • Season the shrimps with a seafood condiment of your choice.
  • Use colorful seasonal vegetables with a crunch. We used fresh precut cauliflower, carrots, and broccoli.
  • Recommended doing a rapid veggie steaming before sauteing to enhance the colors of the vegetables.
  • Cook the fettuccine in boiling water with salt for 10-15 minutes until al dente.
  • Chop one or two garlic cloves and sautee with I Can’t Believe It’s Not Butter! Original spread along with the cooked pasta, steamed veggies, and grilled shrimps.
  • Serve hot, and garnish with fresh parsley.
A white bowl with shrimp primavera and colorful veggies garnished with parsley and preserved lemons

Shrimp Primavera with Colorful Veggies

Chef Adriana Martin
Make this simple recipe for Shrimp Primavera inspired by the classic dish for pasta primavera. It is ready in 20 minutes, has Florida tiger shrimp, cauliflower, broccoli, tender carrots, and fettuccine. Cooked with I Can’t Believe It’s Not Butter! Original spray and spread which are available at Publix.
5 from 12 votes
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Italian Cuisine
Servings 6 people
Calories 462 kcal

Equipment

  • Stovetop grill
  • Sauteing pan
  • Steamer
  • A pasta pot with strainer
  • Chopping block
  • Knife
  • Tongs

Ingredients
  

For the grilled shrimps

  • 1 pound Florida tiger shrimps jumbo size (15 shrimp)
  • 3 sprays I Can’t Believe It’s Not Butter! Original spray
  • 1 tablespoon seafood condiment with garlic, pepper, and salt

For the sautee sauce

  • 1-2 garlic cloves finely chopped
  • 1 tablespoon I Can’t Believe It’s Not Butter! Original spread
  • 4 cups cauliflower, broccoli, and carrots steamed
  • 2 tablespoons fresh parsley chopped (optional)
  • 1 preserved lemon sliced in small juliennes (optional)

For the pasta

  • 1 box fettuccine pasta
  • 10 cups boiling water
  • 1 tablespoon salt

Instructions
 

  • Clean and peel the raw tiger shrimps. Place them in a plate and spray them with I Can’t Believe It’s Not Butter! Original spray three times. Season with your favorite seafood condiment.
  • Cook the shrimp stovetop on a grill pan for 3 minutes on both sides. When the shrimp turn pink they are ready. Do not overcook as they become rubbery. Set aside.
  • Add water to a pasta pot and salt. Let the water boil and add the fettuccine pasta. Cook for 10-15 until al dente. Remove from the water and temper with cold water to stop the cooking process. Set aside.
  • Steam the raw veggies for a few seconds, temper with cold water to interrupt the cooking process and set aside.
  • Chop one or two garlic cloves. In a large sauteing pan add a tablespoon of I Can’t Believe It’s Not Butter! Original spread and saute the garlic.
  • Add the cooked fettuccine pasta and saute with the garlic and the butter. Then add the steamed veggies and stir again using the tongs. Finally, add the grilled shrimps and cover for a few seconds.
  • Serve hot and garnish with fresh chopped parsley and preserved lemon juliennes. (optional)

Nutrition

Calories: 462kcalCarbohydrates: 71gProtein: 30gFat: 7gSaturated Fat: 0gCholesterol: 250mgSodium: 298mgPotassium: 508mgFiber: 7gSugar: 0gVitamin A: 6427IUVitamin C: 18mgCalcium: 187mgIron: 5mg
Keyword fettuccine, pasta, shrimps
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

Can’t Believe It’s Not Butter!® Original spread is certified by the American Heart Association®. Heart-Check Certification does not apply to recipes.

Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag  #ABRecipes Happy Eats!

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11 Comments
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Aneta

ooooh, this looks good. I just picked up some I can’t believe its not butter at the store but I had no idea there was also a spray.

Sapana

5 stars
The buttery sauce was incredible — such an easy quick and delicious dinner!

Jenn

5 stars
This looks like a fabulous recipe – I love the idea of packing lots of veg into a recipe. Thanks for sharing all the details so that I can prepare it at home.

Jayne

5 stars
Love all the vegetables. This shrimp primavera is the perfect comfort dinner. Thanks for sharing

Sara Welch

5 stars
What an amazing dish; worthy of a restaurant indeed! Love cooking with “I Can’t Believe It’s Not Butter,” too! So easy!

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