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This hearty Summer Pasta Primavera combines farm-fresh vegetables and succulent lemon pepper shrimp for a dish that captures the essence of summer dining. The natural juices from cherry tomatoes blend with pasta cooking liquid to create a light, flavorful sauce that needs nothing more than a finishing touch of Parmesan and fresh basil.
I first made this pasta after an inspiring farmers market trip where I couldn't resist the vibrant cherry tomatoes and zucchini. Now it's become my signature summer entertaining dish when friends gather on the patio as the evening cools.
Ingredients
- Buitoni Refrigerated Fettuccine provides the perfect texture without the wait of dried pasta
- Olive Oil use a good quality oil as it forms the base of your light sauce
- Large Raw Shrimp adds protein and pairs beautifully with the lemon and vegetables
- Fresh Lemon both zest and juice brighten the entire dish with citrus notes
- Zucchini select firm smaller ones for the best flavor and texture
- Cherry Tomatoes look for ones still on the vine for the sweetest flavor
- Garlic fresh cloves offer much more flavor than pre-minced options
- Fresh Basil essential for that true summer flavor grab a bunch with vibrant green leaves
- Parmesan use freshly grated for the best melting quality and flavor
Step-by-Step Instructions
- Cook the Pasta
- Prepare the Buitoni fettuccine according to package directions until perfectly al dente. Remember to reserve half a cup of that starchy cooking water before draining this is the secret to creating a silky sauce that clings to the pasta.
- Sauté the Shrimp
- Heat olive oil in a large sauté pan over medium high heat until shimmering but not smoking. Season shrimp generously with salt and pepper before adding to the hot pan. Cook just until they turn pink and opaque about 2 minutes per side. Add the fresh lemon zest and juice allowing the citrus to infuse the shrimp with brightness. Remove to a plate to prevent overcooking.
- Cook the Vegetables
- In the same pan add more olive oil and sauté the zucchini rounds for a full 6 minutes until they develop a tender texture with slight caramelization around the edges. Add halved cherry tomatoes and minced garlic stirring just until fragrant about 30 seconds the tomatoes will begin releasing their juices creating the foundation of your sauce.
- Combine and Finish
- Add the cooked pasta directly to the vegetable mixture and toss gently to incorporate everything. Pour in that reserved pasta cooking water which helps emulsify the sauce while adding starchy body. Mix in the fresh chopped basil and Parmesan allowing the cheese to melt slightly. Finally fold in those lemony shrimp and serve immediately while everything is hot and the sauce is silky.
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My absolute favorite moment with this dish was serving it at an impromptu backyard dinner where everyone fell silent upon taking their first bite. The combination of bright lemon, sweet tomatoes, and fresh basil transported us all to an Italian summer evening despite being in my suburban backyard.
Perfect Wine Pairing
A crisp Pinot Gris or Pinot Grigio makes the ideal companion for this Summer Pasta Primavera. The wine's bright acidity complements the lemon notes in the dish while cutting through the richness of the Parmesan. Interestingly, Pinot Gris and Pinot Grigio are actually the same grape variety the name difference simply indicates origin with Pinot Grigio coming from Italy and Pinot Gris typically from other regions.
Make-Ahead Options
While this pasta is best enjoyed freshly made, you can prepare components ahead of time. Clean and devein shrimp, slice vegetables, and grate cheese up to 24 hours in advance. Store everything separately in the refrigerator in airtight containers. The actual cooking process takes just minutes, making assembly quick even on busy weeknights.
Seasonal Adaptations
The beauty of pasta primavera lies in its flexibility. Spring versions can feature asparagus, peas, and tender greens. Fall adaptations might include butternut squash, kale, and sage. The technique remains the same, but the seasonal ingredients keep this dish relevant year-round. Just remember to adjust cooking times based on the vegetables you choose some require longer cooking than summer's quick-cooking zucchini and tomatoes.
Recipe FAQs
- → Can I use different vegetables in this pasta primavera?
Absolutely! The beauty of pasta primavera is its versatility. While this version uses summer vegetables like zucchini and cherry tomatoes, you can substitute with whatever is fresh and in season. Bell peppers, yellow squash, asparagus, peas, or broccoli would all work wonderfully.
- → Can I make this dish vegetarian?
Yes, simply omit the shrimp and consider adding more vegetables or including plant-based protein like white beans or chickpeas. You might also increase the Parmesan for additional flavor, or try adding toasted pine nuts for texture and protein.
- → What can I substitute for fettuccine?
Any pasta shape works well in this versatile dish. Try penne, farfalle (bow ties), linguine, or spaghetti. For a healthier option, whole wheat pasta or gluten-free alternatives like chickpea or lentil pasta would also complement the fresh vegetables nicely.
- → How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to refresh the sauce, then warm gently on the stovetop or microwave. The flavors often develop nicely overnight, making this excellent for lunch the next day.
- → Can I prepare any components ahead of time?
Yes! To streamline dinner preparation, chop all vegetables and prep the shrimp earlier in the day. You can also prepare the entire dish up to a day ahead and reheat gently with a splash of water or broth. For the freshest flavor, add the basil and a sprinkle of fresh Parmesan just before serving.
- → What makes a good wine pairing for this pasta?
As suggested in the recipe, a crisp Pinot Gris or Pinot Grigio complements this dish beautifully. The citrus notes in the pasta enhance the wine's bright acidity. Other excellent options include Sauvignon Blanc, Vermentino, or a light Chardonnay that won't overpower the delicate flavors of the vegetables and shrimp.