Shrimp Pasta Primavera {Gluten Free + Low-Carb & Paleo Option!}

5 from 1 vote

A simple, fresh, and light primavera with blackened shrimp. Make with the pasta, or without for a low-carb or paleo meal.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 280kcal

Cook pasta per the package directions. Reserve 2 tablespoons pasta water when draining.
Add 1 teaspoon olive oil to a frying pan. After shrimp are cleaned and deveined, sprinkle with 1 teaspoon blackening seasoning. Saute shrimp for 6-8 minutes, or until they are cooked through. Set aside.
Prepare vegetables. I had thin asparagus, and cut it lengthwise into thinner strips. I used a julienne peeler to make the carrots long strips. Slice the peppers into long thin strips, and slice the mushrooms thinly.
Add vegetables to the pan the shrimp cooked in. Saute until the vegetables are hot, but still crisp. Season with salt and pepper.
If using pasta, mix the vegetables into the cooked pasta. Add lemon juice and 1 tablespoon olive oil to the reserved pasta water, and mix well, then pour over the pasta and vegetables.
If not using pasta, cut the lemon juice back to 3 teaspoons, and the olive oil to 2 teaspoons. Pour both over the vegetables.
Mix in sliced basil leaves.
Add vegetables or pasta and vegetables to plates, and top with shrimp and parmesan.