This Easy Summer Pasta Primavera is a bright and cheerful dish that’s perfect for warm days! Packed with fresh veggies like bell peppers, zucchini, and tomatoes, it’s a colorful treat.
I love how quick it is to whip up—just cook the pasta and toss in your favorite veggies. Plus, it’s a great way to sneak in some extra greens! 🥦 Can’t resist a tasty and healthy meal!
Key Ingredients & Substitutions
Pasta: I used fettuccine for its wide shape that holds the sauce well. You can swap it for any pasta you love, like penne or spaghetti. Gluten-free pasta is a great alternative for gluten sensitivities!
Shrimp: Fresh shrimp enhances the dish, but you can use frozen shrimp if that’s what you have—just thaw them first. If you want a vegetarian option, try using chickpeas or grilled tofu instead.
Vegetables: Zucchini and bell peppers add color and crunch. Feel free to mix and match with your favorite veggies—carrots, asparagus, or snap peas work wonderfully too!
Parmesan Cheese: For a rich flavor, fresh grated Parmesan is perfect. If you’re dairy-free, nutritional yeast is a great substitute that adds a cheesy flavor without dairy.
How Do You Cook Shrimp Perfectly?
Cooking shrimp can feel tricky, but with a few tips, you can get it just right! Start with medium-high heat and make sure your pan is hot. Shrimp cook quickly, usually 2-3 minutes per side until they turn pink and opaque. Here’s how to do it:
- Pat shrimp dry to help them sear nicely.
- Season with salt and pepper just before cooking.
- Cook shrimp without crowding the pan; do them in batches if needed.
- Turn them only once to get a nice golden color.
When done, take them out right away! If you overcook shrimp, they turn rubbery, so keep an eye on them!
Easy Summer Pasta Primavera with Shrimp
Ingredients You’ll Need:
Pasta and Oil:
- 8 oz fettuccine pasta (or your choice of pasta)
- 1 tbsp olive oil (for pasta water)
Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil (for shrimp and veggies)
Vegetables:
- 1 cup zucchini, sliced into rounds
- 1 cup yellow bell pepper, diced
- 1/2 cup cherry tomatoes, quartered
Seasonings:
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
Garnish and Flavor:
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup freshly grated Parmesan cheese
- Juice of half a lemon
How Much Time Will You Need?
This delicious pasta primavera can be made in about 25-30 minutes! You’ll spend roughly 10 minutes prepping and cooking the pasta and shrimp, followed by 10-15 minutes sautéing the vegetables and combining everything together. It’s quick, fresh, and perfect for a summer meal!
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 and cook according to the package instructions until it’s al dente. When ready, drain the pasta in a colander and toss it with 1 tablespoon of olive oil to prevent it from sticking. Set it aside.
2. Sauté the Shrimp:
While your pasta cooks, grab a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and freshly ground black pepper. When the skillet is hot, add the shrimp and cook them for about 2-3 minutes on each side or until they turn pink and opaque. When they’re cooked, remove the shrimp from the skillet and set them aside.
3. Cook the Vegetables:
In the same skillet where you cooked the shrimp, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Next, toss in the zucchini, diced bell peppers, and quartered cherry tomatoes. Sauté these for about 4-5 minutes until they’re tender but still have a nice crunch. Don’t forget to season them with salt, pepper, and a dash of crushed red pepper flakes if you like a bit of heat!
4. Combine Everything:
Now it’s time to bring the dish together. Return the cooked shrimp to the skillet with the sautéed vegetables, and pour in the lemon juice. Toss everything together until well combined. Finally, gently add the cooked pasta to the skillet and toss everything together to warm it through.
5. Serve and Enjoy:
Remove the skillet from the heat and sprinkle your dish with fresh basil and grated Parmesan cheese. Serve immediately, garnished with additional basil and cheese if desired. Enjoy your fresh, vibrant summer pasta primavera with shrimp!
FAQ for Easy Summer Pasta Primavera with Shrimp
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorite veggies or whatever you have on hand. Asparagus, broccoli, or snap peas all work wonderfully. Just be sure to adjust the cooking time based on the firmness of the vegetables.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply substitute the fettuccine with gluten-free pasta. Many brands offer great alternatives that will work just as well in this recipe!
Can I Prepare This Dish in Advance?
While pasta dishes are best enjoyed fresh, you can prep the ingredients ahead of time. Chop the veggies and store them in the fridge, and cook the shrimp separately. When you’re ready, just cook the pasta and combine everything in a skillet to heat it up!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet or microwave, adding a splash of olive oil or a little water to help loosen it up.
