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
Units
Scale
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
