Save
Bright and bursting with summer flavor this pasta primavera brings together tender fettuccine with seasonal vegetables and juicy shrimp to capture everything I love about warm weather dinners With fresh basil and a squeeze of lemon it is a quick one pan meal that never feels heavy and is perfect for sharing
I first whipped this up when my garden zucchini went wild and every forkful felt like summer vacation on a plate Now I keep cherry tomatoes and shrimp in my fridge just so I can make it anytime
Ingredients
- Buitoni Refrigerated Fettuccine: gives a silky base that cooks up fast Look for pasta kept cold in the grocery store rather than shelf stable for best taste
- Olive oil: brings rich fruity flavor and keeps the pasta silky Choose a robust extra virgin for more depth
- Kosher salt and ground black pepper: are essential for seasoning at each stage Taste as you go for balanced flavor
- Large raw shrimp: add sweet seafood flavor and cook in just minutes Look for firm moist shrimp with no off smell
- Lemon zest and juice: lift the dish with vibrant citrus Buy unwaxed lemons if available and always zest before juicing
- Zucchini: gives gentle sweetness and a soft bite Slice into even thin rounds so they cook quickly without going mushy
- Cherry tomatoes: pop with tart juiciness Use ripe but firm ones and halve them for even cooking
- Garlic: adds savory aroma Mince it fresh for the biggest punch
- Fresh basil: provides fragrant freshness Tear or chop just before sprinkling in
- Parmesan: is salty and nutty lending a creamy finish Buy a chunk to shred yourself rather than pre grated for maximum flavor
Step-by-Step Instructions
- Bring a Large Pot of Salted Water to a Boil:
- Fill a large pot with water and season it generously with kosher salt The water should taste a bit like the sea This seasons the pasta itself Cook the fettuccine until al dente about two minutes less than the package says so it keeps a little bite Save one cup of pasta water before draining
- Sauté the Shrimp:
- Heat two tablespoons olive oil in a large skillet over medium high When the oil shimmers add the shrimp in a single layer Season lightly with salt and pepper Cook for one to two minutes per side turning once The shrimp are done when opaque and bright pink Remove to a plate to avoid overcooking
- Sauté the Vegetables:
- Return the skillet to medium heat with the remaining olive oil Add the sliced zucchini and cook stirring occasionally until just tender about four minutes Toss in the cherry tomatoes and garlic Stir gently and cook for another two to three minutes until tomatoes soften but hold their shape
- Combine Pasta and Finish:
- Add the cooked pasta to the skillet with vegetables Toss to combine adding reserved pasta water a splash at a time so the sauce clings to the noodles Stir in lemon juice lemon zest and chopped basil Add back the cooked shrimp and half the Parmesan Continue tossing everything together over low heat for one more minute to meld all the flavors Taste and season again if needed
- Serve and Garnish:
- Divide pasta among bowls Sprinkle with extra basil and Parmesan for garnish Serve immediately while the colors are vivid and the shrimp are still juicy
Save
You will fall for fresh basil in every bite It is the lift that ties everything together I still remember my daughter sneaking basil leaves off the plant on our porch while we made this for the first time That green perfume means summer to us
Storage Tips
Leftovers keep best in a covered container in the fridge for up to two days The pasta will soak up sauce as it sits so add a drizzle of olive oil or splash of water when reheating To avoid overcooking shrimp remove them before reheating and stir in at the end
Ingredient Substitutions
No shrimp Try thin slices of chicken breast or keep it vegetarian with extra zucchini or asparagus Any short pasta works if you are out of fettuccine Try grated pecorino instead of parmesan for a sharper finish
Serving Suggestions
Pair with a crisp white wine like Sauvignon Blanc or serve with a big leafy salad and warm bread This pasta is delicious hot or at room temperature so consider it for summer picnics or potlucks
Cultural and Historical Context
Primavera means spring in Italian – this dish celebrates the bounty of peak produce Although it was invented in America in the 1970s as a lighter pasta style it draws flavors from old world Italian gardens making it feel timeless even in a modern kitchen
Recipe FAQs
- → Can I use a different type of pasta?
Yes, penne, spaghetti, or linguine also work well. Choose your favorite shape for this dish.
- → Is it necessary to use shrimp?
No, you can substitute with grilled chicken, tofu, or extra vegetables if you prefer a meatless option.
- → How do I keep vegetables crisp and vibrant?
Quickly sauté zucchini and tomatoes just until tender to maintain their color and a slight bite.
- → Can I prepare this in advance?
The pasta is best enjoyed fresh, but you can prep vegetables and shrimp ahead to save time.
- → What wines pair well with this meal?
A crisp Sauvignon Blanc or dry Rosé complements the bright flavors and seafood in the dish.