Description
Bright, colorful, and full of fresh herbs, this Shrimp Pasta Primavera is a quick and comforting meal perfect for family dinners or weekend lunches. Bursting with flavor and easy to make, it’s a dish everyone will love.
Ingredients
Scale
- 300g linguine or spaghetti
- 400g raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small zucchini, julienned
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas, optional
- 1/4 cup dry white wine or vegetable broth
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Cook pasta according to package instructions; reserve 1/2 cup pasta water and drain.
- In a skillet, heat olive oil over medium-high heat; sauté seasoned shrimp 2–3 minutes per side until pink; remove.
- Add garlic to the skillet and cook 1 minute.
- Add bell peppers and zucchini; sauté 3–4 minutes until slightly tender.
- Add cherry tomatoes and peas; cook 2 minutes and deglaze with wine or broth.
- Toss in cooked pasta and shrimp; add lemon juice, zest, and pasta water; mix well.
- Finish with fresh parsley and basil; adjust seasoning.
- Serve immediately with Parmesan and a drizzle of olive oil.
Notes
Use any seasonal vegetables you have on hand. Don’t overcook shrimp. Add herbs at the end for maximum freshness. Leftovers keep well in the fridge for 2 days; reheat gently with a splash of pasta water.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 150mg