Quick & Easy Shrimp Primavera - Kraft Recipes Top
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Quick & Easy Shrimp Primavera

Prep Time
Total Time

8 servings

A springtime mix of fresh veggies gets tossed with pasta and topped with Parm for a 25-minute dish that’s loaded with flavor. Zest a little lemon for the finishing touch.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
  • Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon zest.

Special Equipment Needed


Substitute boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.


Prepare using whole wheat rotini pasta.


  • 8 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)

Nutrition Bonus

Enjoy this quick-and-easy delicious, yet low-calorie and low-fat, main dish any night of the week. As a bonus, not only are the colorful carrots an excellent source of vitamin A, but the peppers are also a good source of vitamin C.

Nutritional Information

Serving Size 8 servings
Calories 190
Total fat 2.5g
Saturated fat 0.5g
Cholesterol 95mg
Sodium 650mg
Carbohydrate 26g
Dietary fiber 4g
Sugars 4g
Protein 16g
% Daily Value
Vitamin A 70 %DV
Vitamin C 30 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this on Monday for dinner and this was fast, delicious & very easy to make. I made this on Monday for dinner and this was fast, delicious & very easy to make. I did use already cooked shrimp and steamed the sugar peas before adding to everything else. My husband & daughter loved it; even my daughter's boyfriend liked it. I just finished off the rest of it for lunch on Wednesday and my daughter took some for lunch at school also. This will be a keeper and will be made at the very least twice a month. I did use powdered garlic as I was out of garlic but it was great anyway. This will be a recipe that I will give to my daughter when she moves out on her own. I will also give it to my son who lives in Florida as they have 5 children and it looks like it will be easy to double for a larger family.
Date published: 2011-01-27
Rated 4 out of 5 by from This was very good. This was very good. We like it warm like a prima vera or cold like a pasta salad. Either way works. Another commenter said that it wouldn't be the same without the lemon peel, so to be sure to include that. But I disagree. I think it would be great without the lemon peel. It would taste different, but it would still be good--more like the classic pasta salad you're used to but with shrimp.
Date published: 2006-01-25
Rated 5 out of 5 by from Love this recipe. Love this recipe. I used some frozen cooked shrimp that I thawed and throwed in at the end. I also used a bag of frozen sugar snap peas (the kind to be steam cooked in the bag) and just cooked them in the microwave about half the time suggested and threw them in at the end also. I did not add the lemon peel, but thought this delicious without it.
Date published: 2011-01-08
Rated 5 out of 5 by from this dish is easy, quick, and delicious! this dish is easy, quick, and delicious! i can't believe it's healthy too! the way the cheese just melted onto the hot food was amazing and the lemon flavor added so much freshness. i made this for a very health-consciosus friend and used organic whole wheat pasta and fat free italian dressing and it still tasted amazing!
Date published: 2006-07-24
Rated 3 out of 5 by from It really didn't have a lot of flavor, needed some seasoning. It really didn't have a lot of flavor, needed some seasoning. So I added a little Red Hot sauce. The heat gave it some kick and actually made it taste like something. Next time I might marinate the shrimp and veggies, or even grill them before adding to the pasta. The Italian dressing just didn't do enough.
Date published: 2008-04-22
Rated 5 out of 5 by from I absolutely loved this recipe. I absolutely loved this recipe. I don't eat seafood or chicken so I made this recipe without it. It was delicious. I have mixed this recipe up many times and love to saute vegetables with dressing now and love to use Italian dressing in many pasta dishes or use it as a quick & easy pasta sauce.
Date published: 2006-08-14
Rated 4 out of 5 by from I used green pepper instead of the red pepper. I used green pepper instead of the red pepper. I did not use the peas or the lemon peel but I added onions. I used Kraft Sun-Dried Tomato Dressing instead of the italian dressing. I also substituted the parmesan cheese with mozzarella cheese and I added just a little red cooking wine.
Date published: 2007-03-03
Rated 4 out of 5 by from This was a quick and easy recipe for dinner. This was a quick and easy recipe for dinner. I did what a few other people recommended and added a bit extra dressing. Used whole wheat noodles as well and it came out great. I'd make it again- would also taste good with green peppers, mushrooms, maybe even some tomatoes. Yummy!
Date published: 2006-01-04
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