This Easy Summer Pasta Primavera is a colorful dish full of fresh veggies like bell peppers, zucchini, and cherry tomatoes. It’s light, quick, and perfect for warm days!
I love how easy it is to whip up this pasta in no time. Plus, you can use any veggies you have in your fridge—no waste here! Who knew being too lazy to shop could taste so good? 😄
Key Ingredients & Substitutions
Pasta: I love using fettuccine for this dish, but tagliatelle or any pasta you prefer works well too. You could even go gluten-free with rice pasta if needed!
Shrimp: Fresh shrimp is ideal, but frozen works too! Just make sure to thaw it properly. For a vegetarian option, consider adding chickpeas or extra veggies instead.
Veggies: Zucchini and yellow bell peppers add a nice crunch. Any summer veggies like asparagus or broccoli would be delish! Use what you have on hand to reduce waste.
Parmesan: Freshly grated makes a big difference in flavor. If you’re dairy-free, try a nutritional yeast sprinkle or a dairy-free cheese alternative.
Olive Oil: Extra virgin olive oil gives great flavor, but you can substitute with avocado oil if you prefer a milder taste.
How Do I Make Sure My Shrimp is Cooked Perfectly?
Cooking shrimp is easy, but timing is key! You want that beautiful pink color without overcooking.
Here’s how:
- Heat your skillet over medium-high and add olive oil before the shrimp.
- Season shrimp to taste, and cook for 2 minutes on each side until opaque.
- Don’t overcrowd the pan. Cook in batches if necessary!
- Remove shrimp once they’re cooked to avoid overcooking while you finish the dish.
With a little practice, you’ll have perfectly cooked shrimp every time! Enjoy your pasta primavera! 🍝
Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Ingredients You’ll Need:
- 8 oz fettuccine or tagliatelle pasta
- 1/2 lb large shrimp, peeled and deveined
- 1 medium zucchini, sliced into rounds
- 1/2 cup yellow bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1/4 cup fresh basil, thinly sliced
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Salt and pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Juice of 1/2 lemon
How Much Time Will You Need?
This delicious pasta dish takes about 20 minutes total! You’ll spend about 10 minutes prepping the ingredients and another 10 minutes cooking. Perfect for a busy summer day!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the pasta and cook according to the package instructions until it’s al dente. Remember to reserve 1/2 cup of the pasta water before you drain the pasta, then set it aside!
2. Sauté the Shrimp:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and some crushed red pepper flakes if you like a little heat. Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. Then, remove them from the skillet and set them aside for later!
3. Cook the Veggies:
In the same skillet, add the remaining tablespoon of olive oil and toss in the minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant. Then, add the zucchini and yellow bell pepper to the pan. Sauté these veggies for about 3-4 minutes until they’re tender but still crisp.
4. Finish the Veggies:
Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes just until they soften a bit. You want to keep that vibrant color and fresh taste!
5. Combine Everything:
Now, return the cooked shrimp to the skillet and give everything a gentle toss. Add the cooked pasta, fresh basil, and a squeeze of lemon juice. If it looks a bit dry, pour in some of that reserved pasta water until you get a light sauce.
6. Add the Parmesan:
Toss everything together gently until well combined. Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into the dish.
7. Serve and Enjoy:
Serve your beautiful pasta primavera immediately, garnished with extra Parmesan cheese and fresh basil if desired. Enjoy this light and flavorful summer meal!
Now you’re ready to dig in! This easy and vibrant dish is perfect for any summer night. Bon appétit! 🍽️
FAQ for Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Can I Use Different Vegetables?
Absolutely! This recipe is quite versatile. You can use any seasonal vegetables you have on hand, such as asparagus, snap peas, or mushrooms. Just keep in mind that cooking times may vary slightly depending on the vegetable.
What if I Don’t Have Shrimp?
No problem! You can easily substitute the shrimp with cooked chicken, tofu, or even leave it as a vegetarian dish by adding extra veggies or a source of protein like chickpeas or white beans.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stovetop with a splash of water or olive oil to help loosen things up.
Can I Make This Recipe Ahead of Time?
This dish is best served fresh, but you can prep the veggies and cook the pasta ahead of time. Just combine the ingredients and reheat before serving. Add the shrimp just before serving to ensure it stays tender!
