This colorful summer pasta primavera is full of fresh veggies like bell peppers, zucchini, and cherry tomatoes. It’s light, bright, and perfect for warm days!
You can whip this up in no time and make your kitchen smell amazing! I love serving it with a sprinkle of Parmesan—and yes, I definitely sneak bites while cooking! 😄
Key Ingredients & Substitutions
Pasta: I recommend fettuccine as it holds the sauce well. If you want to switch things up, any pasta like penne or spaghetti works great too. For gluten-free options, try brown rice or chickpea pasta.
Shrimp: Fresh shrimp add a lovely flavor. If you can’t find fresh shrimp, frozen works as well! Substitute grilled chicken for a different protein, or skip it for a vegetarian version.
Veggies: Zucchini and bell peppers are perfect for summer. Mix it up with seasonal veggies like asparagus, broccoli, or even snap peas if you prefer. Carrots can also add a nice crunch!
Basil: Fresh basil gives a vibrant touch. If you don’t have it, fresh parsley or spinach can also add some freshness. Dried herbs like Italian seasoning could work in a pinch, but fresh is better!
How Do You Sear Shrimp Perfectly?
Getting shrimp just right is key to this dish. Follow these steps for juicy, perfectly cooked shrimp:
- Pat shrimp dry with paper towels. This helps them sear better.
- Heat oil in a skillet until it’s shimmering. This means it’s hot enough!
- Place shrimp in a single layer in the pan; don’t overcrowd. This allows them to brown evenly.
- Cook for 2 minutes on each side. They should turn pink and opaque, but be careful not to overcook!
Remember, shrimp cook quickly, so watch them closely for best results!
How to Make Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Ingredients You’ll Need:
For the Pasta Primavera:
- 8 oz fettuccine pasta (or your favorite pasta)
- 1/2 lb large shrimp, peeled and deveined
- 1 medium zucchini, sliced into rounds
- 1 medium yellow bell pepper, diced
- 1 cup cherry tomatoes, quartered
- 3 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1/4 cup fresh basil, chiffonade (thinly sliced)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Salt and pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Juice of 1/2 lemon (optional for brightness)
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. Most of the time is spent cooking the pasta and sautéing the fresh vegetables. It’s a quick and easy dish that’s perfect for summertime dining!
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 until al dente, according to the package instructions. Before draining, reserve 1/2 cup of pasta water. After cooking, drain the pasta and set it aside.
2. Sear the Shrimp:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and a pinch of crushed red pepper flakes if you’d like some heat. Cook the shrimp in the skillet for about 2 minutes on each side until they turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining 2 tablespoons of olive oil. Then, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Next, toss in the zucchini and diced yellow bell pepper. Sauté the veggies for about 4-5 minutes until they are tender but still crisp.
4. Add Tomatoes and Combine:
Now, stir in the cherry tomatoes and cook for another 1-2 minutes, just until they begin to soften. After that, return the cooked shrimp to the skillet along with the drained pasta. Toss everything together, adding some reserved pasta water a few tablespoons at a time to loosen the mixture if needed.
5. Finish with Fresh Ingredients:
Add in the fresh basil and grated Parmesan cheese, and mix everything well. Season with salt and pepper to taste. For a fresh note, squeeze the juice of half a lemon over the pasta and give it a final toss.
6. Serve and Enjoy:
Serve your vibrant pasta primavera immediately, garnished with extra Parmesan and fresh basil on top. Enjoy this light, delicious dish that captures the essence of summer!
Feel free to customize this recipe with your favorite seasonal veggies or proteins, and enjoy a lovely meal any night of the week!
FAQ: Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Can I Use Other Types of Pasta?
Absolutely! While fettuccine is a great choice, you can use any pasta you like such as penne, spaghetti, or even gluten-free options like brown rice or chickpea pasta. Just adjust the cooking time as needed!
What Vegetables Can I Substitute?
Feel free to mix in any seasonal veggies you have on hand! Asparagus, snap peas, broccoli, or even spinach work well in this dish. Just aim for a mix of colors and textures for the best results!
How Can I Store Leftovers?
Store any leftover pasta primavera in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove with a splash of water or olive oil to keep it from drying out.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the shrimp and add more veggies or some cooked beans for protein. You can also add extra cheese or use a plant-based cheese for a delicious vegetarian option.
