This Easy Summer Pasta Primavera is filled with colorful, fresh veggies and tossed in a light sauce. It’s a perfect dish for sunny days when you want something refreshing and tasty!
Cooking it is a breeze! Just boil your favorite pasta, sauté some veggies, and mix them together. I always love adding extra cheese on top—who can resist that? 🧀
Key Ingredients & Substitutions
Pasta: Fettuccine or linguine works well, but you could use any pasta you have on hand. Penne or farfalle are great alternatives. Whole wheat or gluten-free options are also available if you have dietary preferences.
Shrimp: Fresh shrimp adds a nice flavor, but you can substitute with cooked chicken, scallops, or even chickpeas for a vegetarian option. If you don’t have shrimp, some diced tofu could work too!
Vegetables: The bell pepper, zucchini, and cherry tomatoes are perfect for summer. Feel free to swap in whatever’s available—carrots, asparagus, or broccoli can also add nice flavor and color.
Cheese: Parmesan cheese gives a fantastic depth, but you could try Pecorino Romano for a stronger cheese flavor or nutritional yeast for a dairy-free option. Both work great!
How Do I Get the Shrimp Perfectly Cooked?
Cooking shrimp well can be tricky, but here’s the scoop. You want them tender and juicy. Here’s how to do it:
- Start with medium-high heat to sear the shrimp quickly.
- Season them well with salt, pepper, and Italian seasoning. This builds flavor.
- Cook for 2 minutes per side. They should be pink and opaque when done. Don’t overcook—shrimp can become rubbery!
After cooking, remove them from the skillet right away to prevent further cooking. Keep an eye on the color for that perfect result!
Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine or linguine pasta
- 1 tablespoon olive oil
- 12 large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
For the Vegetables:
- 1 small yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small zucchini, thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning or dried oregano
For the Topping:
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This easy pasta primavera recipe takes about 30 minutes total—10 minutes for prepping the veggies and shrimp, plus about 20 minutes for cooking. Perfect for a quick weekday meal or a weekend dinner with friends!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your fettuccine or linguine and cook according to the package instructions until it’s al dente. Once done, drain the pasta and save about 1/2 cup of the pasta water for later. Set the pasta aside.
2. Sauté the Shrimp:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season your shrimp with salt, pepper, and Italian seasoning. Once the oil is hot, add the shrimp to the skillet. Cook for about 2 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside. They’ll continue to cook a little from the heat of the pan, so pull them off just before they look fully done.
3. Sauté the Garlic and Vegetables:
In the same skillet, add the butter and let it melt. Then, toss in the minced garlic and sauté for about 30 seconds, until it’s fragrant. Next, add the diced yellow bell pepper, sliced zucchini, and halved cherry tomatoes. Cook these for about 4-5 minutes, until they are tender but still have a little crunch.
4. Combine Everything:
If you’re using red pepper flakes, sprinkle them in now, along with the lemon juice. Stir everything to combine. Then, return the cooked pasta and shrimp back to the skillet with the vegetables. Toss everything together to ensure it’s well mixed! If it feels a bit dry, add the reserved pasta water a little at a time until you reach your desired consistency.
5. Add Finishing Touches:
Sprinkle in the grated Parmesan cheese and fresh basil slices. Season the pasta primavera with any additional salt and pepper to taste. Give it another good toss to combine everything.
6. Serve and Enjoy:
Plate your delicious pasta primavera and garnish with extra Parmesan and fresh basil leaves. Serve immediately while it’s warm and fragrant. Enjoy your light and fresh summer pasta dish!
This dish is not only packed with colorful summer veggies, but it’s also complemented by succulent shrimp, a sprinkle of fresh basil, and a zesty lemon touch. The Parmesan adds a wonderful cheesy finish that everyone will love!
FAQ for Easy Summer Pasta Primavera with Fresh Veggies and Shrimp
Can I Make This Recipe Vegetarian?
Absolutely! You can easily skip the shrimp and add more vegetables instead, such as mushrooms or asparagus. For extra protein, consider using chickpeas or tofu instead—you’ll still have a delicious and satisfying dish!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat, adding a splash of olive oil or reserved pasta water to prevent it from drying out.
Can I Use Frozen Shrimp?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. You can thaw them overnight in the fridge or do a quick thaw by placing them in a sealed bag and submerging in cold water for about 20-30 minutes.
What Other Vegetables Can I Add?
The great thing about pasta primavera is its versatility! You can add vegetables like broccoli, snap peas, carrots, or bell peppers of any color. Use whatever seasonal vegetables you have on hand for the best flavor!
