Shrimp Primavera

Shrimp Primavera


"A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish."


1 h servings 460 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
  2. Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
  3. Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.
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  1. 16 Ratings


Used 2 zucchinis sliced,, 1 big yellow squash cut into quarters, 1 onion, 1 green pepper, no mushrooms, and lots of garlic! Sauteed in olive oil instead of veg oil. Used some kind of tube past...

A nice flavor! I doubled the veggies and used linguine instead of rigatoni. If you can use rock shrimp it makes it very simple. I would make it again!

I quarter peppers, onions & Mushrooms, added fresh pea pods instead of squash. Fresh Garlic Used fresh Cherry tomatoes instead of can tomatoes added small can of tomato sauce. Cooked Fettuccin...

This was really good! I added chicken sautéed in olive oil, garlic & onion. The husband had 2 helpings (that never happens!). This is a keeper!

I added fresh grated parm!! Yummy!

I absolutely love this recipe. It was perfect dish I was looking for the night I made it. I would definitely recommend this recipe to family and friends.

A few changes I made to this recipe included 4 tomatoes fresh from the garden, in substitute of the canned tomatoes, along with a can of tomato sauce. I didn't have any mushrooms or zucchini but...

I cooked this dish and substituted can crushed tomatoes with three chopped tomatoes and three cans of tomato sauce. Dish turned out delicious. Definitely will make again.

I roasted home grown tomatoes with garlic, herbs and olive oil for 2 hours to replace the canned and I left out the red pepper flakes since I was cooking for my elderly mother. This is a fabulo...