This Easy Summer Pasta Primavera is a colorful dish packed with fresh veggies like bell peppers, zucchini, and tomatoes. It’s light, tasty, and perfect for warm days!
Making this pasta is a breeze! I love how quickly it comes together. Plus, you can add any veggie you have on hand. It’s like a clean-out-the-fridge superhero meal! 🥦🍝
Key Ingredients & Substitutions
Pasta: Fettuccine or tagliatelle are fantastic choices for this dish. If you’re looking for a different shape, spaghetti or even gluten-free pasta work great too! Choose whatever you have on hand.
Shrimp: Large shrimp give a nice bite, but you can use any cooked shrimp or even swap it for chicken or a plant-based protein like chickpeas for a vegetarian version!
Veggies: Zucchini and bell peppers add color and texture. Feel free to switch it up! Asparagus, broccoli, or peas are great alternatives. Use whatever fresh vegetables you enjoy or have available!
Cheese: Parmesan adds a nutty flavor, but you can substitute with Pecorino Romano if you like a sharper taste. Nutritional yeast is a fantastic dairy-free alternative with a cheesy flavor!
Basil: Fresh basil is aromatic, but you can also use parsley or even spinach if you need a substitution. Dried herbs can work in a pinch, though fresh is always better for this dish.
How Do I Cook Shrimp Perfectly?
Cooking shrimp can be tricky, but with these simple steps, you’ll get them tender and delicious! Here’s how to cook shrimp perfectly:
- Use medium-high heat and a hot skillet for quick cooking.
- Season shrimp with salt, pepper, and red pepper flakes if you like a bit of spice.
- Cook shrimp for about 2-3 minutes on each side. Watch them closely!
- They are done when they turn pink and opaque. Overcooking makes them rubbery!
Set aside the cooked shrimp to stay juicy while you prepare the vegetables!
Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or tagliatelle pasta
For the Shrimp:
- 1/2 lb large shrimp, peeled and deveined
For the Veggies:
- 1 small zucchini, sliced into rounds
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup cherry tomatoes or diced tomatoes
- 2 cloves garlic, minced
For Flavor and Garnish:
- 2 tbsp olive oil, divided
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 tsp red pepper flakes (optional)
- Juice of half a lemon (optional)
Time Needed:
This delightful meal takes about 20 minutes to prepare from start to finish. You’ll spend a few minutes cooking the pasta and then just a quick sauté for the shrimp and veggies. Perfect for a busy summer night!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fettuccine or tagliatelle pasta and cook according to the package instructions until it’s al dente. Once ready, reserve 1/2 cup of the pasta water before draining the pasta in a colander. Set it aside to keep warm.
2. Cook the Shrimp:
As you wait for the pasta to finish, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes if you’re using them. Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Sauté the Garlic and Veggies:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds just until fragrant (be careful not to burn it!). Next, add the sliced zucchini and yellow bell pepper. Cook these for about 4-5 minutes until they’re tender yet still a bit crisp in texture.
4. Add the Tomatoes:
Now, throw in the cherry tomatoes (or diced tomatoes) and cook for an additional 2 minutes until they start to soften. Season the veggies with a pinch of salt and pepper to taste.
5. Combine Everything:
Return the cooked shrimp to the skillet along with the drained pasta. Gently toss everything together so the pasta is mixed well with the veggies and shrimp, adding a splash of reserved pasta water if it looks a bit too dry.
6. Finish and Serve:
To wrap things up, stir in the freshly chopped basil and grated Parmesan cheese. Taste and adjust the seasoning with more salt and pepper if needed. For an extra fresh twist, squeeze the juice of half a lemon over the top. Serve the pasta immediately, garnished with some extra Parmesan and basil leaves. Enjoy your vibrant summer dish!
Dig in and enjoy this delightful and fresh pasta primavera with your family and friends! 🍽️
FAQ
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw them first. You can do this overnight in the fridge or quickly by placing them in a sealed bag and submerging in cold water for about 15-20 minutes. Pat them dry before cooking to avoid excess moisture.
What Vegetables Can I Substitute?
You can easily switch out the vegetables! Asparagus, bell peppers (any color), snap peas, or even broccoli work well. The key is to use fresh seasonal veggies that you enjoy. Just remember to adjust cooking times for tougher vegetables like broccoli, which may need a few extra minutes.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of olive oil or a bit of water to keep the pasta from drying out. You can also toss in a little extra basil or cheese for added flavor!
Can I Make This Dish Vegetarian?
Yes! Simply skip the shrimp and add even more vegetables or include a plant-based protein like chickpeas or tofu. You can also increase the amount of pasta or add some cooked quinoa for additional substance!
