Summer Pasta Primavera
This colorful Summer Pasta Primavera features fresh zucchini, cherry tomatoes, and succulent shrimp, all tossed with fettuccine in a lemony sauce that highlights the best of seasonal produce.
Ingredients
- 9 ounce Buitoni Refrigerated Fettuccine
- 4 tablespoons Olive Oil divided
- Kosher Salt and Ground Black Pepper for seasoning
- 1 pound Large Raw Shrimp peeled and deveined
- 1 whole Lemon zested and juiced
- 2 whole Zucchini sliced into thin rounds
- 1 dry pint Cherry Tomatoes sliced in half
- 2 cloves Garlic minced
- 1 bunch Basil chopped
- 1 cup Parmesan shredded, plus more for garnish
Instructions
- Cook the fettuccine according to the package instructions, making sure to save 1/2 cup of the cooking liquid before draining.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and pepper, then add to the pan. Sauté for about 2 minutes on each side until the shrimp are pink and opaque.
- Toss in the lemon zest and juice to coat the shrimp, then remove them and set aside.
- Using the same pan, add the remaining olive oil and sauté the zucchini for around 6 minutes until they become tender. Stir in the cherry tomatoes and minced garlic, cooking until fragrant for about 30 seconds.
- Add the cooked pasta to the pan along with the reserved cooking liquid, chopped basil, and Parmesan cheese. Toss together until everything is well mixed.
- Finally, return the lemon shrimp to the pan, mixing gently, and serve immediately with extra Parmesan on top.
Notes
This dish shines with fresh, seasonal vegetables. Feel free to swap in your favorite veggies or add a pinch of red pepper flakes for a bit of heat!