This Easy Summer Pasta Primavera brings a burst of fresh veggies to your table! With colorful bell peppers, crisp zucchini, and sweet cherry tomatoes, it’s a feast for the eyes and tummy.
I love how quick this dish is to whip up—perfect for those warm nights when you want something light. Toss it with a squeeze of lemon for a refreshing finish. You’ll want to make this all summer long!
Key Ingredients & Substitutions
Pasta: I used fettuccine, but tagliatelle works too. You can substitute with whole wheat or gluten-free pasta for a healthier option. Just make sure to adjust cooking times as needed.
Shrimp: Fresh or frozen shrimp are great choices. If seafood isn’t your thing, consider using grilled chicken or even chickpeas for a vegetarian alternative. Both will add protein!
Fresh Veggies: Zucchini and bell peppers add color and texture. Don’t have them? Try asparagus or broccoli instead. They’ll give a lovely crunch to your dish!
Basil: Fresh basil gives this recipe a summer vibe. If it’s not available, dried basil works, but use about one-third of the amount. Alternatively, parsley or cilantro could add a different, fresh flavor.
Parmesan: You can swap this for Pecorino Romano or nutritional yeast for a dairy-free option. Both offer a similar flavor profile!
How Do You Cook Shrimp Perfectly?
Cooking shrimp might seem tricky, but it’s quite straightforward. The goal is to achieve that perfect pink color without overcooking.
- Start by heating oil in a hot skillet. This ensures a nice sear.
- Season shrimp lightly with salt and pepper.
- Add your shrimp one by one, not overcrowding the pan. This helps them cook evenly.
- Cook for 2-3 minutes on each side until they turn pink and opaque. If they curl up tightly, they’re overcooked!
- Remove from heat as soon as they’re done to prevent further cooking.
Keeping a close eye while they cook makes all the difference!
Easy Summer Pasta Primavera with Shrimp
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or tagliatelle pasta
- Salt, for boiling water
For the Shrimp:
- 1 tbsp olive oil (for cooking shrimp)
- 1/2 lb large shrimp, peeled and deveined
- Salt and black pepper, to taste
For the Veggies:
- 1 medium zucchini, thinly sliced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, quartered
- 2 cloves garlic, minced
- 2 tbsp olive oil (for veggies and pasta)
- 1/2 tsp dried Italian seasoning or mixed herbs
- Optional: pinch of red pepper flakes for some heat
For the Garnish:
- 1/4 cup fresh basil, thinly sliced
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese, plus extra for garnish
How Much Time Will You Need?
This wonderful dish takes about 25-30 minutes to prepare, including the time needed to cook the pasta and sauté the shrimp and vegetables. It’s a quick and easy meal, perfect for warm summer evenings when you want something delicious yet light!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine or tagliatelle pasta. Cook according to package instructions until al dente. When it’s done, drain the pasta but save about 1/2 cup of the pasta water for later. Set the pasta aside.
2. Cook the Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with a sprinkle of salt and black pepper. Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they are pink and opaque. This won’t take long! Once done, remove the shrimp from the skillet and set them aside.
3. Sauté the Vegetables:
In the same skillet, add 2 tablespoons of olive oil. Then, toss in the minced garlic, sliced zucchini, diced bell pepper, and quartered cherry tomatoes. Season the veggies with salt, pepper, and Italian seasoning. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables are tender but still have their crispness.
4. Combine Pasta and Veggies:
Reduce the heat to medium. Now, add the cooked pasta directly to the skillet with the sautéed vegetables. Toss everything together to combine nicely! If the mixture seems a bit dry, add a splash of the reserved pasta water to loosen it up.
5. Bring It All Together:
Add the cooked shrimp back into the skillet along with the fresh basil, lemon juice, and grated Parmesan cheese. Gently toss to coat everything evenly. Taste the dish and adjust the seasoning with additional salt, pepper, or lemon juice if you like!
6. Serve and Enjoy:
Plate your gorgeous pasta primavera, and don’t forget to sprinkle extra Parmesan cheese and fresh basil on top for added flavor. Serve immediately and enjoy the fresh, vibrant tastes of summer!
Bon appétit! This dish is a fan favorite for those warm nights spent outdoors.
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in any of your favorite seasonal vegetables. Asparagus, broccoli, or snap peas would all work beautifully. Just be mindful of cooking times to ensure everything stays crisp and fresh!
How Do I Store Leftovers?
Store any leftover pasta primavera in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or olive oil to prevent it from drying out.
Can I Make This Dish Vegetarian?
Yes, you can! Omit the shrimp and consider adding extra veggies or chickpeas for protein. For a creamy touch, stir in some heavy cream or a vegan alternative to make it extra luscious.
Is This Recipe Easily Scalable?
Definitely! You can easily double or halve the ingredient quantities based on your needs. Just keep an eye on cooking times as they may vary slightly depending on the volume.
