Summer Pasta Primavera Shrimp (Print)
Enjoy vibrant pasta with shrimp, zucchini, tomato, and basil for a quick, flavorful summer meal.
# What You'll Need:
01 -
9 ounces refrigerated fettuccine
02 -
4 tablespoons olive oil, divided
03 -
Kosher salt and ground black pepper, for seasoning
04 -
1 pound large raw shrimp, peeled and deveined
05 -
1 whole lemon, zested and juiced
06 -
2 whole zucchini, sliced into thin rounds
07 -
1 dry pint cherry tomatoes, sliced in half
08 -
2 cloves garlic, minced
09 -
1 bunch basil, chopped
10 -
1 cup Parmesan, shredded, plus more for garnish
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
02 -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove from skillet and set aside.
03 -
Add the remaining 2 tablespoons of olive oil to the skillet. Sauté the zucchini rounds and cherry tomatoes until tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
04 -
Return the shrimp to the skillet along with the cooked fettuccine. Stir in the lemon zest, juice, and reserved pasta water as needed to create a light sauce. Mix well.
05 -
Remove the skillet from heat. Stir in the chopped basil and 1 cup of shredded Parmesan. Toss to combine and adjust seasoning with additional salt and pepper, if necessary.
06 -
Serve immediately, garnished with extra Parmesan if desired.
# Additional Notes:
01 -
Use fresh and in-season vegetables for the best flavor. Adjust lemon juice to taste for brightness.