Summer Pasta Primavera
Enjoy a colorful and fresh plate of Summer Pasta Primavera, packed with seasonal vegetables and shrimp for a dish that bursts with flavor. Perfect for those warm, sunny days!
Ingredients
- 1 9 ounce Buitoni Refrigerated Fettuccine
- 4 tablespoons Olive Oil divided
- 1 pound Large Raw Shrimp peeled and deveined
- 1 whole Lemon zested and juiced
- 2 whole Zucchini thinly sliced
- 1 dry pint Cherry Tomatoes halved
- 2 cloves Garlic minced
- 1 bunch Basil chopped
- 1 cup Parmesan shredded, plus extra for garnish
- Kosher Salt and Ground Black Pepper for seasoning
Instructions
- Cook the fettuccine according to the package instructions and remember to save 1/2 cup of the cooking water for later.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the pan. Sauté for about 2 minutes on each side until they turn pink. Add the lemon zest and juice, coating the shrimp well before transferring to a plate.
- In the same pan, add the remaining 2 tablespoons of olive oil and sauté the zucchini, cooking for about 6 minutes until soft. Stir in the halved tomatoes and minced garlic, cooking until fragrant for about 30 seconds.
- Season with a pinch of kosher salt and pepper, then add the cooked fettuccine, reserved cooking liquid, fresh basil, and Parmesan cheese. Toss everything together and gently fold in the lemon shrimp. Serve right away and enjoy!
Notes
Feel free to customize this dish with your favorite vegetables or a touch of spice for extra flavor!