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
Units
Scale
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
