There’s nothing quite like a vibrant dish of Summer Pasta Primavera to celebrate the flavors of the sunny season. Packed with lively vegetables and succulent shrimp, this dish is a feast of colors and tastes that epitomizes summer on a plate.
Why You’ll Love This Recipe
- Bursting with Freshness: The combination of zucchini, tomatoes, and basil brings a garden-fresh taste.
- Quick and Easy: It all comes together in just 35 minutes, perfect for a busy weeknight dinner.
- Colorful and Flavorful: Every bite gives you a taste of summer, loaded with vibrant colors and fresh flavors.
- Versatile Protein: Shrimp adds a succulent touch but can easily be swapped for chicken or tofu.
Ingredients You’ll Need
The beauty of this Summer Pasta Primavera lies in its simple yet flavorful ingredients. Every component plays a crucial role, from the tender shrimp to the juicy tomatoes and fragrant basil.
- Buitoni Refrigerated Fettuccine: This pasta provides a delicate, fresh texture that sets the base for the dish.
- Olive Oil: Divided into two parts, it’s essential for sautéing and bringing out flavors in both shrimp and veggies.
- Large Raw Shrimp: Make sure they’re peeled and deveined for a cleaner, better-tasting bite.
- Lemon: Zest and juice enhance the dish with a refreshing citrus kick.
- Zucchini: Adds a subtle crunch and absorbs the flavors of the garlic and herbs beautifully.
- Cherry Tomatoes: Their sweetness complements the tangy lemon and savory shrimp.
- Garlic: Just a touch creates a fragrant base that elevates the entire dish.
- Basil: Freshly chopped, it’s the quintessential summer herb that brightens every bite.
- Parmesan: Shredded, it melts luxuriously into the pasta, adding richness and depth.
Variations
This Summer Pasta Primavera is a canvas waiting for your personal tweaks. It’s incredibly flexible; feel free to adjust according to what’s fresh, your taste, or dietary needs.
- Vegetarian Twist: Replace shrimp with grilled tofu or portobello mushrooms for a hearty, meatless option.
- Whole Wheat or Gluten-Free Pasta: Swap the fettuccine with your preferred pasta type to suit dietary preferences.
- Spice It Up: Add a pinch of red pepper flakes or fresh chili for a delightful kick.
How to Make Summer Pasta Primavera
Step 1: Prepare the Pasta
Begin by cooking the fettuccine according to package directions until al dente. Remember to save 1/2 cup of the cooking liquid; it’s perfect for creating a luscious sauce that clings to every pasta strand.
Step 2: Sauté the Shrimp
In a large sauté pan, heat half of the olive oil over medium-high heat. Season your shrimp with salt and pepper, then cook for about 2 minutes per side. Toss in the lemon zest and juice, coating the shrimp for that vibrant, citrusy touch. Transfer the shrimp onto a plate and set aside for later.
Step 3: Cook the Vegetables
Using the same pan, add the rest of the olive oil and toss in the zucchini slices. Sauté them for roughly 6 minutes or until they’re tender. Stir in the halved cherry tomatoes and minced garlic, cooking just until the garlic becomes fragrant, about 30 seconds. Season the veggies with a pinch of salt and pepper.
Step 4: Combine and Serve
Add the cooked pasta to the pan with the vegetables. Pour in the reserved cooking liquid, along with the fresh basil and Parmesan cheese, tossing everything together. Lastly, return the lemon shrimp to the pan, giving a final toss before serving.
Pro Tips for Making Summer Pasta Primavera
- Perfect Al Dente: Keep an eye on the pasta as it cooks to ensure a perfect al dente texture that holds up against the sauce.
- Zesty Finish: Add the lemon juice off the heat to maintain its bright, fresh flavor.
- Balanced Sauté: Make sure to sauté the zucchini until just tender to add a pleasant texture to the dish.
- Freshness Check: Use fresh basil and garlic for the most aromatic experience.
How to Serve Summer Pasta Primavera
Garnishes
Top your Summer Pasta Primavera with extra shredded Parmesan cheese for an indulgent finish. A sprinkle of extra fresh basil leaves and a twist of black pepper can elevate each serving with an aromatic freshness that’s hard to beat.
Side Dishes
Consider pairing this dish with a simple mixed green salad or a loaf of warm, crusty garlic bread. Both complement the light and fresh flavors without overpowering the main event, making each bite of pasta even more delightful.
Creative Ways to Present
For an elegant presentation, arrange the shrimp around the plate and sprinkle the zucchini and tomatoes artfully over the pasta. Use colorful plates to enhance the summery hues of this vibrant dish, bringing a touch of sunshine to your table.
Make Ahead and Storage
Storing Leftovers
Keep the leftover Summer Pasta Primavera in an airtight container in the refrigerator. It will stay fresh for up to three days, making it perfect for easy lunches or quick dinners.
Freezing
This pasta dish is best enjoyed fresh; however, if you must freeze it, ensure the pasta is well coated with sauce to prevent it from drying out. Freezing should be a last resort, as the texture of the pasta and veggies may alter slightly.
Reheating
To reheat, gently warm the pasta in a pan over medium heat. Add a splash of water or broth to revive the sauce, stirring occasionally until evenly heated. Avoid microwaving, which can cause the shrimp to become rubbery.
FAQs
-
Can I use frozen shrimp?
Yes, frozen shrimp work well in this recipe. Make sure to thaw them completely before cooking and pat them dry to avoid excess moisture.
-
What can I use instead of Parmesan?
If you’re looking for a different cheese option, Grana Padano or Pecorino Romano are great alternatives that offer a similar texture and flavor.
-
Can I add other vegetables?
Absolutely! Feel free to include other summer vegetables like bell peppers or asparagus for added color and nutrients.
-
Is this dish suitable for meal prep?
While it’s at its best fresh, it makes a handy meal prep option if kept refrigerated and eaten within a couple of days, especially when you plan to enjoy quick, satisfying dinners.
Final Thoughts
If you’re yearning for a dish that’s both comforting and invigorating, this Summer Pasta Primavera is your perfect partner. So grab your apron, unleash your inner chef, and let this delightful, fresh recipe kindle the joys of summer in your kitchen today!
Print
Summer Pasta Primavera Recipe
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
A vibrant and fresh Summer Pasta Primavera featuring tender pasta, succulent shrimp, seasonal zucchini, cherry tomatoes, and fragrant basil, all coated in a lemony Parmesan sauce. Perfect for warm weather, this dish is quick to prepare and bursting with bright flavors.
Ingredients
For the Pasta:
- 9 ounce package Buitoni Refrigerated Fettuccine
For the Shrimp:
- 1 pound Large Raw Shrimp, peeled and deveined
- 2 tablespoons Olive Oil
- Kosher Salt and Ground Black Pepper, for seasoning
- Zest and juice of 1 Lemon
For the Vegetables and Garnish:
- 2 whole Zucchini, sliced into thin rounds
- 1 dry pint Cherry Tomatoes, halved
- 2 cloves Garlic, minced
- 1 bunch Basil, chopped
- 1 cup Parmesan cheese, shredded, plus more for garnish
Instructions
- Cook the Pasta: Cook the fettuccine in boiling salted water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking liquid, then drain and set aside.
- Cook the Shrimp: In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and pepper. Add to the pan and sauté for about 2 minutes per side until pink and opaque. Add lemon zest and juice, toss to coat, then remove shrimp to a plate and set aside.
- Sauté Vegetables: In the same pan, add 2 more tablespoons of olive oil. Add zucchini slices and cook for about 6 minutes until tender and lightly browned. Add cherry tomatoes and minced garlic, stir well, and cook for about 30 seconds until fragrant. Season with a pinch of kosher salt and black pepper.
- Combine Pasta and Vegetables: Add the cooked pasta to the pan with vegetables. Pour in the reserved pasta cooking liquid a little at a time to loosen the sauce. Stir in chopped basil and shredded Parmesan cheese. Return the lemon-infused shrimp to the pan and toss everything together until well combined and heated through.
- Serve and Garnish: Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Notes
- Ensure not to overcook the shrimp to keep them tender and juicy.
- Using fresh basil enhances the dish’s aroma and flavor.
- You can substitute gluten-free pasta if needed for dietary restrictions.
- Make sure to reserve some pasta water to help create a silky sauce.
- This dish can be served warm or at room temperature for a picnic or outdoor meal.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 180 mg
