Description
Pasta Primavera with shrimp, zucchini, cherry tomatoes, basil, and lemon creates a fresh and light summer pasta that comes together quickly with simple ingredients.
Ingredients
Scale
- 1 (9-ounce) package refrigerated fettuccine
- 4 tablespoons olive oil, divided
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 pound large raw shrimp, peeled and deveined
- Zest and juice of 1 lemon
- 2 medium zucchini, sliced into thin rounds
- 1 dry pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 bunch fresh basil, chopped
- 1 cup shredded Parmesan cheese, plus more for garnish
Instructions
- Cook the pasta according to package directions and reserve 1/2 cup of the cooking liquid.
- Heat 2 tablespoons olive oil in a large pan and sauté seasoned shrimp for about 2 minutes per side. Add lemon zest and juice, then remove shrimp from the pan.
- Add remaining olive oil to the pan and cook zucchini until tender. Add tomatoes and garlic and cook briefly until fragrant.
- Add pasta, reserved cooking liquid, basil, and Parmesan. Toss well, add shrimp back to the pan, and serve immediately.
Notes
- Use seasonal vegetables for the best flavor.
- Do not overcook the shrimp.
- Add extra pasta water if the sauce looks dry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Saute
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: Fifty eight g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 185mg