This Easy Summer Pasta Primavera is all about fresh veggies and light flavors. Tossed with pasta, you’ll enjoy a colorful mix of zucchini, bell peppers, and cherry tomatoes!
What’s great is how quick it comes together. I just boil pasta, sauté the veggies, and mix. Perfect for busy days when you want something tasty and light! 🍝🌱
Key Ingredients & Substitutions
Pasta: I used fettuccine, but you can swap it for any pasta shape you like! Penne, spaghetti, or even gluten-free options work well too. The key is to choose something that holds the sauce nicely.
Shrimp: Fresh, large shrimp add a delicious protein boost. If you prefer, substitute with chicken, tofu, or even chickpeas for a vegetarian option. Just remember to adjust cooking times accordingly!
Vegetables: Zucchini and bell pepper are great summer choices! Feel free to mix in other veggies like asparagus, broccoli, or peas based on what you have on hand. The more colors, the better!
Cheese: Parmesan gives a lovely salty and nutty flavor. If you need a replacement, pecorino Romano is a fantastic option. For dairy-free folks, skip the cheese or use a vegan alternative instead.
How Do You Get Perfectly Cooked Shrimp?
Cooking shrimp can be tricky if you’re not careful. The goal is to have them tender, not rubbery. Always start with dry shrimp for the best sear. Here’s how:
- Pat shrimp dry and season with salt and pepper before cooking.
- Heat the pan until hot, then add oil. The oil should shimmer but not smoke.
- Add shrimp in a single layer and cook without stirring for 2-3 minutes. Flip them over as they turn pink to ensure even cooking.
- Remove from heat as soon as they’re opaque, as residual heat will keep cooking them slightly.
Follow these tips for shrimp that are perfectly cooked every time!
Easy Summer Pasta Primavera with Shrimp
Ingredients
- 8 oz fettuccine or tagliatelle pasta
- 1 tbsp olive oil (plus extra for sautéing)
- 1 medium zucchini, sliced into rounds
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, quartered
- 12 large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Juice of half a lemon
- 2 tbsp butter
Time Needed
This delicious pasta primavera dish takes about 20 minutes total—10 minutes for prep and 10 minutes for cooking. Perfect for a quick weeknight dinner or a lovely summer meal!
Instructions
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine or tagliatelle pasta and cook according to the package instructions until al dente. Remember to reserve 1/2 cup of pasta water before draining the pasta, then set it aside.
2. Sauté the Shrimp:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and are cooked through. Once done, remove the shrimp from the skillet and set them aside.
3. Sauté the Vegetables:
In the same skillet, add a little more olive oil if necessary. Add the minced garlic and the red pepper flakes (if using) and sauté for about 30 seconds, until aromatic. Now, add the sliced zucchini, diced bell pepper, and quartered cherry tomatoes. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Season with salt and pepper to taste.
4. Combine Everything:
Reduce the heat to medium-low. Add the cooked pasta to the skillet along with the shrimp, butter, lemon juice, and fresh basil. Toss everything together well, adding the reserved pasta water a little at a time as needed to loosen the sauce and coat the pasta evenly.
5. Add Cheese and Serve:
Finally, stir in the grated Parmesan cheese until everything is melted and combined beautifully. Serve your pasta primavera hot, garnished with additional Parmesan and fresh basil if desired.
Enjoy the fresh, bright flavors of summer in this quick and easy pasta dish! Perfect for any occasion!
FAQ for Easy Summer Pasta Primavera with Shrimp
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or quickly thawing them in a sealed bag submerged in cold water for about 30 minutes.
What Can I Replace the Shrimp With?
If you’re looking for a substitute, you can use chicken breast, tofu, or canned chickpeas for a vegetarian option. Just adjust the cooking times to ensure that everything is cooked through properly!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or microwave, adding a splash of water or olive oil to prevent drying out.
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply omit the shrimp and butter, and replace the Parmesan cheese with a dairy-free alternative or nutritional yeast. The dish will still be flavorful and delicious!
