Description
This vibrant Pasta Primavera features tender fettuccine tossed with sautéed shrimp, fresh zucchini, cherry tomatoes, garlic, lemon, and basil, finished with a generous sprinkle of Parmesan cheese. A perfect light and flavorful dish ready in just 35 minutes, ideal for a quick weeknight dinner or a casual gathering.
Ingredients
Pasta and Shrimp
- 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
Vegetables and Flavorings
- 2 medium zucchini, sliced into thin rounds
- 1 dry pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 bunch fresh basil, chopped
Cheese
- 1 cup shredded Parmesan cheese, plus more for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the refrigerated fettuccine according to package directions. Reserve 1/2 cup of the pasta cooking liquid before draining the pasta.
- Sauté Shrimp: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Season the shrimp with salt and black pepper, then sauté them for about 2 minutes per side until pink and opaque. Add the lemon zest and juice to the pan to infuse the shrimp with citrus flavor, then remove the shrimp and set aside.
- Cook Vegetables: In the same pan, add the remaining 2 tablespoons of olive oil. Add the sliced zucchini and cook until tender, about 4-5 minutes. Then add the halved cherry tomatoes and minced garlic, cooking briefly until the garlic is fragrant, about 1-2 minutes.
- Combine and Toss: Return the cooked pasta to the pan with the vegetables. Pour in the reserved pasta cooking liquid to loosen the sauce, then add the chopped fresh basil and shredded Parmesan cheese. Toss everything well to combine and melt the cheese slightly.
- Finish and Serve: Add the cooked shrimp back into the pan, gently mixing them through the pasta. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Reserve pasta water to help create a light sauce that clings to the noodles and vegetables.
- You can substitute shrimp with grilled chicken or omit for a vegetarian version.
- If refrigerated pasta is unavailable, dried pasta can be used but adjust cooking time accordingly.
- Fresh basil adds brightness; if unavailable, substitute with fresh parsley or omit.
