This Easy Summer Pasta Primavera is a colorful dish full of fresh veggies. With bright tomatoes, crunchy bell peppers, and a splash of olive oil, it’s light and tasty!
You can whip this up in no time, making it perfect for those hot days when you want something quick. I love adding a sprinkle of cheese on top for extra yum! 🧀
Key Ingredients & Substitutions
Pasta: I like using fettuccine or tagliatelle for a twist on traditional pasta primavera. If you want to keep it lighter, try whole wheat or gluten-free pasta. Both options will still hold the sauce well.
Shrimp: Fresh shrimp adds a lovely touch here, but if you’re looking for a change, grilled chicken or even chickpeas can be great substitutes for a protein boost.
Veggies: The beauty of primavera lies in its vegetables. Zucchini and bell peppers are favorites, but feel free to swap in asparagus, carrots, or snap peas based on what you have available.
Cheese: Parmesan cheese is classic for a creamy finish, but pecorino or even nutritional yeast for a vegan option adds a different flavor without missing out!
How Do I Perfectly Cook the Shrimp?
Cooking shrimp is easy, but it can go from perfect to overdone quickly. Here’s how to get it just right:
- Make sure your skillet is hot before adding the shrimp. This helps them sear nicely.
- Season your shrimp before cooking to enhance the flavor. A sprinkle of salt and pepper works well.
- Cook the shrimp for about 2 minutes on each side. They should turn pink and opaque. Take them out as soon as they look done to avoid overcooking!
By following these tips, you’ll have perfectly cooked shrimp that’s tender and delicious! Enjoy your pasta primavera!
Easy Summer Pasta Primavera with Shrimp
Ingredients:
- 8 oz fettuccine or tagliatelle pasta
- 1 tbsp olive oil, plus extra for cooking shrimp and veggies
- 1/2 lb large shrimp, peeled and deveined
- 1 small zucchini, sliced into thin rounds
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, quartered
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Juice of 1/2 lemon (optional)
Time Needed:
This delicious dish takes about 30 minutes to prepare and cook. You’ll have a beautiful, fresh meal on your table in no time!
Instructions:
1. Cook the Pasta:
Start by cooking the pasta! In a large pot, bring salted water to a boil. Add the fettuccine or tagliatelle and cook according to the package instructions until al dente. Once done, drain the pasta but remember to set aside about 1/4 cup of the pasta water. This will help you later!
2. Sauté the Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season your shrimp with a pinch of salt and black pepper. Cook the shrimp for about 2 minutes on each side, or until they turn a lovely pink color and become opaque. Once cooked, remove them from the skillet and set aside.
3. Cook the Vegetables:
In the same skillet, if needed, drizzle a bit more olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant. Now, toss in the sliced zucchini and diced yellow bell pepper. Cook, stirring occasionally, for about 4-5 minutes until they soften but still have a bit of crunch.
4. Add the Cherry Tomatoes:
Next, stir in the quartered cherry tomatoes and cook for an additional 2 minutes until they soften slightly. The colors will start to come together beautifully!
5. Combine Pasta and Shrimp:
Now it’s time to bring everything together! Add the cooked pasta to the skillet with the veggies. Toss everything together gently, and if it looks a bit dry, add the reserved pasta water a tablespoon at a time until it’s just right. Finally, return the cooked shrimp to the skillet and toss to combine.
6. Finish Up:
Once everything is mixed well, turn off the heat. Stir in the chopped basil and a drizzle of lemon juice, if you’d like. Give it one last gentle mix.
7. Serve and Enjoy:
Dish out the pasta primavera onto plates and sprinkle with extra grated Parmesan cheese on top. Enjoy this fresh, vibrant, and easy summer dish!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Recipe?
Absolutely! This pasta primavera is versatile, and you can swap in your favorite vegetables. Try asparagus, carrots, broccoli, or snap peas based on what you have on hand for a delicious twist!
Can I Make This Recipe Without Shrimp?
Yes, you can make a delightful meatless version! Simply omit the shrimp and add more vegetables or consider using chickpeas or white beans for extra protein and texture.
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, use the stovetop or microwave, adding a splash of water or olive oil to keep it moist.
Can I Prepare This Dish Ahead of Time?
While the dish is best enjoyed fresh, you can prep the veggies and cook the pasta in advance. Keep everything stored separately in the fridge and combine them right before serving to maintain the best texture.
