Pasta Primavera With Shrimp


4.6 of 5 (14)
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Nutritional Info
  • Amount Per Serving
  • Calories: 268.8
  • Total Fat: 8.3 g
  • Cholesterol: 183.2 mg
  • Sodium: 566.0 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 26.0 g

View full nutritional breakdown of Pasta Primavera With Shrimp calories by ingredient
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    3 cups uncooked cavatappi (spiral tube-shaped pasta) or other short tube shaped pasta
    2 cups sugar snap peas, trimmed
    1 tablespoon olive oil
    1 pound medium shrimp, peeled and deveined
    1 tablespoon chopped fresh oregano
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 garlic cloves, minced
    4 cups torn spinach
    1 1/2 cups cherry tomatoes, halved
    1 cup (4 ounces) crumbled feta cheese


1. Cook pasta in boiling water 6 minutes, omitting salt and fat. Add peas, and cook 2 minutes; drain. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp, oregano, salt, pepper, and garlic; sauté 3 minutes or until shrimp are done. Combine pasta mixture, shrimp mixture, and remaining ingredients in a large bowl; toss well. Yield: 6 servings (serving size: about 1 1/2 cups).

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TAGS:  Fish |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I used whole wheat noodles and this was a wonderful combination! Family loved it! I loved it! And will make again! - 1/17/08

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  • 1 of 1 people found this review helpful
    I made this with chicken instead of shrimp because of my family preference and it was terrific. My kids ate every bit! I was worried that the tomatoes and spinach would taste wilted, but it was delicious and the flavors really worked together. - 11/14/07

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  • Well, my son and I really enjoyed this recipe. My youngest son, on the other hand was not fond of the garlic and feta. And my 13 year old thought there to be "too many vegetables" in it. All in all, I think it went over well, and I WILL be making it again! - 1/8/11

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  • very tasty - 3/10/10

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  • I omitted the spinach because my husband won't eat it. He LOVED it and he is pickier than our kids. I can't wait to make this again. - 2/18/08

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