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Seafood Pasta Primavera

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This flavorful springtime pasta was a big winner on our dinner table. Seafood pasta primavera is sure to make it’s way into your heart as well!

Plate of pasta primavera with shrimp, scallops, peas, squash, and more in a light creamy sauce.

Loaded with seafood, spring vegetables, white wine and a bit of fresh lemon, this pasta brings a bit of wow to the table! Do you want to know the best part? It’s quick enough to make on a work night!

The vegetable to frosting recipe ratio has been a little upside down around here lately! Don’t worry, I have some fun desserts headed your way soon.

sauteing veggies in enameled cast iron pan

In fact there’s a week devoted to ice cream headed your way in July. So if your sweet tooth is feeling neglected don’t despair!

In the meantime I have been having too much fun playing with all of these fresh veggies not to share. I have been challenging myself to be creative with them.

pan full of pasta, seafood and vegetables ready to serve.

MiMi was over when I was starting spring veggies au gratin. She mentioned that she thought kohlrabi kind of reminds her of the flavor of artichoke hearts.

For some reason that made me think of pasta. A nice pasta primavera seemed like the perfect way to use a variety of the produce.

This would be delicious with just shrimp, scallops or even chicken. We had a bag of frozen mixed seafood in the freezer that seemed like the perfect addition.

dinner plate of pasta served and ready to eat.

You could also change up the veggies with what you have. We really enjoyed the flavor and texture mixture of these but there are so many great options you could try.

Maybe some spinach wilted in? Or asparagus and pepper would be good too!

My husband was gobsmacked when he came in and saw what I had put together in such a short time. It is pretty impressive and doesn’t take too long to make.

dinner plate of pasta primavera with a glass of white wine.

I had invited my seafood loving brother to join us, but he had other plans. So I sent him a picture to rub it in share our excitement. I don’t think he’ll say no next time! 😉

Plate of pasta primavera with shrimp, scallops, peas, squash, and more in a light creamy sauce.

Seafood Pasta Primavera

Carlee
Loaded with seafood, spring vegetables, white wine and a bit of fresh lemon, this pasta brings a bit of wow to the table! Do you want to know the best part? It’s quick enough to make on a work night!
5 from 4 ratings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinners
Cuisine American
Servings 8 Servings
Calories 287 kcal

Ingredients
 

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 2 medium kohlrabi
  • 2 spring onions or 1 small onion
  • 2 cloves garlic
  • 1 cup dry white wine
  • 2 Tablespoon lemon juice
  • 1 small-medium yellow squash
  • 1 cup peas frozen are fine
  • 1 pound mixed seafood or your favorite
  • 12 oz pasta cooked al dente
  • ¼ teaspoon thyme
  • ½ cup cream or half and half

Instructions
 

  • Clean and chop all of the vegetables ahead of time so you are ready. The kohlrabi should be 1/4-1/2-inch cubes, onions diced and squash sliced.
    2 medium kohlrabi, 2 spring onions or 1 small onion, 1 small-medium yellow squash
  • In a large saucepan or Dutch oven (I used my 6 qt Dutch oven), melt the butter in the olive oil over medium heat.
    1 Tablespoon butter, 1 Tablespoon olive oil
  • Add the kohlrabi and season with salt and pepper. Cook, stirring occasionally for about 5 minutes. Add the onion and garlic and sauté until the onions start to become translucent.
    2 cloves garlic
  • Add the squash and sauté for a minute or two, then deglaze the pan with the wine and lemon juice.
    1 cup dry white wine, 2 Tablespoon lemon juice
  • Cover and cook until the vegetables reach your desired level of tenderness.
  • Add the seafood and peas, cooking until the seafood is cooked through. Stir in the cream and thyme. Adjust the salt and pepper to your liking.
    1 cup peas, 1 pound mixed seafood, ¼ teaspoon thyme, ½ cup cream or half and half
  • Mix in the al dente pasta and stir until coated.
    12 oz pasta
  • Serve immediately with some Parmesan cheese if desired.

Nutrition

Serving: 1ServingCalories: 287kcalCarbohydrates: 24gProtein: 18gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 67mgSodium: 262mgFiber: 4gSugar: 4g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

If you like this, you may also like:

K.C.’s Shrimp and Fish Chowder

Roasted kohlrabi with Parmesan

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Recipe Rating




Carlee

Friday 6th of July 2018

Thank you!

Anonymous

Wednesday 27th of June 2018

This dish looks so fresh, healthy and delicious! What a great summer meal. Thanks so much for sharing at the Whimsical Wednesdays Link Party! Have a great week!

Carlee

Friday 6th of July 2018

It was so good and a great way to get everyone to eat those veggies!

Val

Thursday 21st of June 2018

This looks delicious! I can't wait to try this sometime this summer.

Carlee

Sunday 24th of June 2018

I hope you enjoy it!

Amy

Thursday 21st of June 2018

It is funny but I had never heard of kohlrabi until last year when Audrey's neighbor gave her some out of his garden. This seafood pasta primavera sounds delicious.

Carlee

Sunday 24th of June 2018

It's not that common around here either, but it seems as though it was more common in early decades as well.

Debbie

Wednesday 20th of June 2018

Hi Carlee, love this. Pasta with fresh tomato and basil sauce is a regular at the moment. I just love the flavours, but admittedly my family are getting a little sick of it. I know this would appeal to them. Not sure if I'll be able to get kohl rabbi or yellow squash though, but I can always substitute.

xx

Carlee

Sunday 24th of June 2018

Definitely! Just sub in your favorite veggies or whatever is fresh!