This Easy Summer Pasta Primavera is a colorful dish packed with fresh vegetables like bell peppers, zucchini, and cherry tomatoes. It’s light and perfect for a warm day!
You’ll love how quick it is to whip up! Just cook the pasta, sauté the veggies, toss everything together, and enjoy. I often make extra for lunch the next day—so good! 😄
Key Ingredients & Substitutions
Pasta: Fettuccine or tagliatelle works well for this dish, but you can switch to any pasta you prefer—penne or spaghetti will also do nicely. I love using whole wheat pasta for added nutrition!
Shrimp: Large shrimp add a nice touch. If you’re not a shrimp fan, try grilled chicken or even roasted chickpeas for a vegetarian option.
Vegetables: The zucchini and bell pepper bring freshness, but feel free to swap in seasonal veggies like asparagus or snap peas! They add color and nutrients.
Basil: Fresh basil gives a lovely aroma, but if you can’t find it, use a teaspoon of dried basil instead. It’s not quite the same, but it’ll still add good flavor.
How Do I Cook Shrimp Perfectly Without Overcooking?
Cooking shrimp can be tricky, but they cook really quickly! Here’s my tip:
- Use medium-high heat for a hot skillet. Add your seasoned shrimp and don’t overcrowd them. Cook for 2-3 minutes on each side until they turn pink.
- Remove them as soon as they’re done—they’ll continue cooking a bit from residual heat.
- Keep an eye on the color; once they’re fully pink with a slight curl, they’re perfect!
This way, you’ll have juicy shrimp, not rubbery ones. Happy cooking!
Easy Summer Pasta Primavera with Shrimp
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or tagliatelle pasta
For the Shrimp and Vegetables:
- 1 lb large shrimp, peeled and deveined
- 1 small zucchini, sliced into rounds
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, quartered
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1/2 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 tsp dried Italian seasoning (or a mix of oregano, thyme, and basil)
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for a little heat
- Juice of half a lemon
How Much Time Will You Need?
This delicious dish takes about 20-25 minutes total, with around 10 minutes for prep and 15 minutes for cooking. Perfect for a quick weeknight dinner or a light summer meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the pasta according to the package instructions until it’s al dente. Once done, drain the pasta but save about 1/2 cup of the pasta water. This starchy water will help your sauce later on!
2. Cook the Shrimp:
While your pasta is cooking, grab a large skillet and heat 1 tablespoon of olive oil over medium-high heat. Season your shrimp with salt, pepper, and Italian seasoning. Once the oil is hot, add the shrimp to the skillet. Cook them for about 2-3 minutes per side, until they turn pink and are cooked through. Carefully remove them from the skillet and set them aside.
3. Sauté the Garlic and Veggies:
In the same skillet, add the remaining tablespoon of olive oil and toss in the minced garlic. Sauté for about 30 seconds until it’s fragrant but not browned! Next, add the sliced zucchini and diced bell pepper to the skillet. Sprinkle with some salt and pepper, and cook, stirring occasionally, for about 4-5 minutes or until they are tender yet still crisp. Then, add in the cherry tomatoes and cook for an additional 1-2 minutes until they soften a bit.
4. Combine Everything:
Return the cooked shrimp to the skillet with the vegetables. Gently stir in the fresh basil.
5. Toss with Pasta:
Add the drained pasta to your skillet and give everything a good toss. If the mixture seems dry, add some of the reserved pasta water a little at a time to reach your desired sauciness. Stir in the grated Parmesan cheese and the lemon juice to brighten up the flavors. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you desire a bit of heat.
6. Serve and Enjoy:
Serve your pasta primavera immediately, topping it with more grated Parmesan cheese and fresh basil if you’d like. Enjoy the fresh, vibrant flavors of summer!
Bon appétit! 🌿🍤
FAQ for Easy Summer Pasta Primavera with Shrimp
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just remember to properly thaw the shrimp beforehand. You can defrost them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes until thawed. Pat them dry before cooking to avoid excess moisture.
What Vegetables Can I Substitute in This Dish?
This recipe is very versatile! You can swap the zucchini and bell peppers for other seasonal veggies like asparagus, broccoli, or snap peas. Just ensure that the vegetables you choose cook quickly, so they maintain their crispness.
Can I Make This Recipe Vegetarian?
Yes, you can easily make this dish vegetarian by omitting the shrimp. Consider adding extra vegetables or even some protein-rich beans like chickpeas for a satisfying meal. You can also sprinkle some nutritional yeast or chopped nuts for added flavor and texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in a skillet over low heat, adding a splash of olive oil or water if it seems dry. Enjoy it again for a quick lunch or dinner!
