Hot & Spicy Pasta Primavera Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the rotini and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare sauce base

In a large wide skillet or sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until the butter melts. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute (do not brown). Stir in crushed red pepper flakes, smoked paprika and dried oregano and cook for 20 seconds to bloom the spices.

Deglaze and finish sauce

Pour in the chicken or seafood broth and bring to a gentle simmer, scraping any browned bits. Stir in the lemon juice, 2 tablespoons grated Parmesan, salt and pepper. Reduce heat to low and keep sauce warm while you sauté the seafood and vegetables. If the sauce looks too thin later, use reserved pasta water to loosen; if too thin, simmer briefly to reduce.

Sauté broccoli and mushrooms

In a second large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the broccoli florets and cook, stirring, for 3–4 minutes until they begin to turn bright green and have a bit of color. Add the sliced mushrooms and cook another 2–3 minutes until the mushrooms soften and release liquid.

Add onion and tomatoes

Add the thinly sliced purple onion to the skillet and cook 2 minutes until slightly softened. Stir in the diced tomatoes and cook 1–2 minutes just to warm—this keeps tomatoes bright and slightly juicy.

Cook shrimp and crawfish

Push vegetables to the edges of the pan, add shrimp in a single layer in the center and sear 1–1.5 minutes per side (shrimp cook quickly and turn opaque). Add the crawfish tails, toss with vegetables and shrimp, and heat through for another 1–2 minutes. Season everything with a pinch more salt, 1/4 tsp black pepper, and a light sprinkle of crushed red pepper if you want extra heat.

Combine with sauce

Transfer the cooked seafood and vegetables into the skillet with the sauce (or pour the sauce into the seafood pan) and stir to combine. Taste and adjust seasoning. If sauce needs thinning, add 1/4 cup reserved pasta water at a time until desired consistency is reached.

Toss with pasta

Add the drained rotini to the skillet and toss gently to coat, cooking together over low heat for 1–2 minutes so flavors meld. Stir in the remaining 1 tablespoon grated Parmesan and chopped parsley. Finish with a final squeeze of lemon if desired and a grind of black pepper.

Preheat the oven to 400°F (200°C). Split the baguette or loaf in half lengthwise and place cut sides up on a baking sheet. In a small bowl, combine the softened butter, minced garlic, 1 tablespoon grated Parmesan, 1/4 tsp salt, and chopped parsley. Spread the garlic butter evenly over both cut sides. Bake for 8–10 minutes until the edges are golden and butter is melted. For a crisp top, broil 1–2 minutes more watching closely to avoid burning.

Slice the garlic bread into portions and serve warm alongside the pasta. Optionally sprinkle a little extra chopped parsley and a pinch of Parmesan on top before serving.