Unleash the vibrant freshness of the season with this delightful Summer Pasta Primavera! Packed with succulent shrimp, garden-fresh veggies, and a zesty lemon twist, this dish will surely become a summer staple in your meal rotation.
Why You’ll Love This Recipe
- Bursting with Flavors: The combination of lemon, shrimp, and basil creates a wonderfully refreshing and savory taste.
- Quick and Easy: With a prep and cook time totaling just 35 minutes, this dish is perfect for a weekday meal.
- Fresh and Healthy: Packed with vegetables and lean shrimp, it’s both nutritious and satisfying.
- Versatile: Easily customizable with your choice of pasta or veggies, making it adaptable to what’s in season.
Ingredients You’ll Need
Gather up these simple, fresh ingredients to whip up your Summer Pasta Primavera. Each element—from the lemon-kissed shrimp to the vibrant veggies—adds its own unique flavor and texture to the dish.
- Buitoni Refrigerated Fettuccine: Perfect for absorbing the scrumptious sauce and delivering a delightful bite.
- Olive Oil: Used for sautéing, it adds richness and depth to the dish.
- Large Raw Shrimp: The star protein that brings briny sweetness.
- Zucchini: Offers a tender, slightly nutty flavor, adding a touch of green vibrance.
- Cherry Tomatoes: Provide bursts of sweet and tangy juice in every bite.
- Garlic: Enhances the overall savory, aromatic profile.
- Basil: Fresh and fragrant, it brings a herbaceous note that’s unmistakable.
- Parmesan Cheese: The perfect cheesy topper that ties everything together with its salty, umami goodness.
- Lemon: Adds a zesty brightness that complements the shrimp beautifully.
Variations
This Summer Pasta Primavera recipe is a canvas for culinary creativity! Feel free to tweak the ingredients to suit your preferences, dietary needs, or what you have at hand.
- Vegetarian Option: Simply swap out the shrimp for more vegetables like bell peppers or asparagus.
- Gluten-Free: Use your preferred brand of gluten-free fettuccine to make this dish gluten-friendly.
- Protein Boost: Add grilled chicken or tofu for an extra punch of protein.
How to Make Summer Pasta Primavera
Step 1: Cook the Pasta
Start by cooking your fettuccine according to the package instructions. Remember to reserve half a cup of the cooking liquid! It’s a secret weapon for creating a glossy, cohesive sauce later in the process.
Step 2: Sauté the Shrimp
In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and pepper to taste. Cook them for about two minutes per side until they are pink and opaque. Add lemon zest and juice, tossing the shrimp to coat them thoroughly before setting them aside.
Step 3: Cook the Vegetables
In the same pan, add the remaining olive oil and sauté the zucchini for about 6 minutes until tender. Stir in the cherry tomatoes and garlic, cooking until the garlic is fragrant—about 30 seconds. Season with a pinch of salt and pepper.
Step 4: Assemble the Dish
Add the cooked pasta to the pan, tossing to incorporate everything. Pour in the reserved cooking liquid, add the basil and Parmesan, and toss the lemon shrimp back in. Toss well and serve immediately.
Pro Tips for Making Summer Pasta Primavera
- Shrimp Perfection: Cook the shrimp just until they turn pink to keep them juicy and perfect.
- Reserve That Liquid: Don’t forget to save pasta water—it helps bind the sauce!
- Maximize Basil Freshness: Add basil just before serving to keep its vibrant color and aroma.
- Golden Garlic: Be cautious not to burn the garlic; it turns bitter if overcooked.
How to Serve Summer Pasta Primavera
Garnishes
A sprinkling of extra shredded parmesan and a few fresh basil leaves on top adds both flavor and visual appeal. A drizzle of extra virgin olive oil can also enrich the dish beautifully.
Side Dishes
Savor your Summer Pasta Primavera with a side of crusty garlic bread or a simple green salad dressed in light vinaigrette for a perfect meal combination.
Creative Ways to Present
For an eye-catching presentation, serve the pasta in a large white dish to make the colors pop, and offer each guest a wedge of lemon for personalizing their level of zing!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The flavors meld beautifully, making it a tasty next-day lunch.
Freezing
Summer Pasta Primavera isn’t ideal for freezing due to the fresh veggies and shrimp. For best results, enjoy it freshly made or as a refrigerated leftover.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or olive oil to refresh the sauce and maintain the pasta’s texture.
FAQs
-
Can I use frozen shrimp?
Yes, frozen shrimp can be used. Just ensure they are completely thawed and pat them dry before cooking to achieve a good sear.
-
What other vegetables could I use?
Feel free to get creative! Bell peppers, asparagus, and even sugar snap peas make great additions to this dish.
-
Is it okay to use dried basil instead of fresh?
While fresh basil offers the best flavor and aroma, dried basil can be used in a pinch. Use about a teaspoon of dried basil.
-
Can I make this dish ahead of time?
While the ingredients stay freshest when served immediately, you can prepare components ahead and assemble right before serving.
Final Thoughts
Don’t miss out on the taste of summer with this irresistible Summer Pasta Primavera! It’s a symphony of flavors and a feast for the senses that you’ll want to enjoy over and over again. Get ready for your taste buds to thank you!
Print
Summer Pasta Primavera Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Description
A vibrant and fresh summer pasta dish featuring tender shrimp, zucchini, cherry tomatoes, and aromatic basil, all tossed with perfectly cooked fettuccine and a lemony Parmesan sauce for a light and flavorful meal.
Ingredients
Dry Ingredients
- 9 ounce package Buitoni Refrigerated Fettuccine
Oils and Seasonings
- 4 tablespoons Olive Oil, divided
- Kosher Salt and Ground Black Pepper, for seasoning
Protein
- 1 pound Large Raw Shrimp, peeled and deveined
Citrus
- 1 whole Lemon, zested and juiced
Vegetables
- 2 whole Zucchini, sliced into thin rounds
- 1 dry pint Cherry Tomatoes, sliced in half
Garlic and Herbs
- 2 cloves Garlic, minced
- 1 bunch Basil, chopped
Dairy
- 1 cup Parmesan, shredded, plus more for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking liquid, then drain and set aside.
- Cook Shrimp: In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and pepper. Add shrimp to the pan and cook for about 2 minutes per side until pink and opaque. Add lemon zest and juice, tossing to coat the shrimp. Remove shrimp from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining 2 tablespoons of olive oil. Add zucchini slices and cook for 6 minutes until tender. Add cherry tomatoes and minced garlic; cook for about 30 seconds until fragrant. Season with a pinch of salt and pepper.
- Combine Pasta and Sauce: Add the cooked pasta to the pan with vegetables. Pour in the reserved pasta cooking liquid gradually, tossing to coat the pasta. Stir in chopped basil and shredded Parmesan cheese. Return the lemon shrimp to the pan and toss gently to combine. Serve immediately.
- Garnish and Serve: Garnish with additional shredded Parmesan cheese and fresh basil if desired. Enjoy this bright, seasonal pasta dish.
Notes
- Ensure not to overcook the shrimp to keep them tender and succulent.
- You can substitute with other spring vegetables such as asparagus or snap peas for variation.
- For extra flavor, add a pinch of red pepper flakes during sautéing.
- This dish is best served immediately to enjoy the fresh flavors and perfectly cooked pasta.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 210 mg
