Go Back
+ servings
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 14 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: 7gCholesterol: 250mgSodium: 298mgPotassium: 508mgFiber: 7gVitamin A: 6427IUVitamin C: 18mgCalcium: 187mgIron: 5mg
Keyword fettuccine, pasta, shrimps
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram