This Easy Summer Pasta Primavera is a colorful dish packed with fresh vegetables like bell peppers, zucchini, and tomatoes. It’s light, tasty, and perfect for warm days!
Who knew feeling like a chef could be this easy? I love tossing everything together and watching the veggies dance in the pan. Quick and refreshing, just like summer should be!
Key Ingredients & Substitutions
Pasta: I used fettuccine for a nice, flat texture but feel free to switch to tagliatelle or even gluten-free pasta if needed. Whole wheat pasta adds a nutty flavor, so that’s a great option too!
Shrimp: Fresh shrimp are the star here, but frozen shrimp work too. Just make sure to thaw them properly before cooking. If you’re vegetarian, try using sautéed mushrooms or chickpeas instead.
Vegetables: Zucchini and yellow bell pepper are classic choices, but you can add any seasonal veggies like asparagus, broccoli, or snap peas. Have fun mixing and matching based on what you love or what’s in your fridge!
Parmesan: Grated Parmesan adds a lovely umami kick. If you need a dairy-free option, Nutritional yeast gives a cheesy flavor without dairy! You can also use Pecorino Romano for a stronger taste.
How Do I Cook Shrimp Without Overcooking?
Cooking shrimp properly ensures they stay juicy and tender. Here’s how to do it right:
- Heat your skillet on medium-high, using just enough oil to coat the bottom.
- Season shrimp lightly before adding them to the hot skillet. Overcrowding will steam them, so cook in batches if necessary.
- Cook each shrimp for about 2-3 minutes on one side. You’ll know they are ready to flip when they turn opaque and curl slightly.
- Once turned, cook for another minute until they are fully pink and just firm to the touch.
- Remove them from the heat immediately to prevent overcooking. They’ll continue to cook a bit after you take them off the stove.
Easy Summer Pasta Primavera with Shrimp
Ingredients You’ll Need:
Pasta:
- 8 oz fettuccine pasta (or tagliatelle)
Shrimp:
- 12-16 large shrimp, peeled and deveined
- 1 tablespoon olive oil (plus more for cooking shrimp)
Vegetables:
- 1 medium zucchini, sliced into rounds
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
Seasoning:
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
Finishing Touches:
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon lemon juice (optional, to brighten flavors)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes of cooking time, totaling around 30 minutes. Perfect for a quick and delicious summer meal!
Step-by-Step Instructions:
1. Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until it’s al dente. Remember to save about 1/2 cup of the pasta water for later! Once done, drain the pasta and set it aside.
2. Cook the Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. While the oil heats, season the shrimp with salt, pepper, and a pinch of your dried Italian herbs. Once the oil is hot, add the shrimp to the skillet. Cook them for about 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside on a plate.
3. Sauté the Vegetables
In the same skillet, add a little more olive oil if needed. Now, toss in the sliced zucchini and diced yellow bell pepper. Sauté these for about 4-5 minutes, stirring occasionally, until they are tender but still slightly crisp. Then, add the halved cherry tomatoes and minced garlic, cooking for an additional 2 minutes until the tomatoes start to soften.
4. Combine Everything
Lower the heat to medium, and then add the cooked pasta, shrimp, and the reserved pasta water to the skillet. Toss everything together until well mixed. This will help the pasta soak up all those delicious flavors!
5. Finish and Serve
Sprinkle the grated Parmesan cheese and fresh basil over the pasta. Stir everything well, letting the cheese melt slightly. Make sure to taste it and adjust the seasoning with salt, pepper, and even a splash of lemon juice if you like a bit of brightness. Serve it immediately, topped with extra Parmesan and fresh basil. Enjoy your refreshing and colorful summer meal!
This fresh and vibrant pasta primavera, enhanced by tender shrimp and summer vegetables, makes for a delightful light meal that’s easy to prepare on warm days!
FAQ about Easy Summer Pasta Primavera with Shrimp
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables like asparagus, peas, or even spinach. Just remember to adjust the cooking time based on how long each vegetable takes to become tender!
What If I Don’t Have Fresh Shrimp?
No problem! Frozen shrimp work perfectly fine. Just be sure to thaw them completely in the fridge or by placing them in a sealed bag in cold water before cooking. This way, you ensure even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of olive oil to prevent drying out, or microwave in short intervals, stirring occasionally.
Can I Make This Dish Vegetarian?
Yes! To make it vegetarian, simply omit the shrimp and add more veggies like bell peppers, mushrooms, or even beans for protein. A sprinkle of nutritional yeast can also mimic that cheesy flavor!
