Summer Pasta Primavera (Print)
Vibrant fettuccine with lemon shrimp, zucchini, tomatoes and basil - a perfect seasonal dish capturing summer's freshest flavors.
# Ingredients:
→ Pasta
01 -
1 (9 ounce) package Buitoni Refrigerated Fettuccine
→ Seafood
02 -
1 pound large raw shrimp, peeled and deveined
→ Produce
03 -
2 zucchini, sliced into thin rounds
04 -
1 dry pint cherry tomatoes, sliced in half
05 -
2 cloves garlic, minced
06 -
1 bunch fresh basil, chopped
07 -
1 whole lemon, zested and juiced
→ Dairy
08 -
1 cup Parmesan, shredded, plus more for garnish
→ Pantry
09 -
4 tablespoons olive oil, divided
10 -
Kosher salt and freshly ground black pepper, to taste
# Directions:
01 -
Cook fettuccine according to package instructions. Reserve 1/2 cup of cooking liquid before draining.
02 -
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink and opaque. Add lemon zest and juice, tossing to coat. Transfer shrimp to a plate and set aside.
03 -
In the same pan, add remaining 2 tablespoons olive oil. Sauté zucchini for 6 minutes until tender. Add cherry tomatoes and garlic, stirring until fragrant, about 30 seconds. Season with a pinch of kosher salt and pepper.
04 -
Add cooked pasta to the vegetable mixture, tossing to incorporate. Pour in the reserved pasta cooking liquid and add chopped basil and Parmesan. Gently fold in the lemon shrimp.
05 -
Plate immediately and garnish with additional shredded Parmesan.
# Notes:
01 -
This summer adaptation of pasta primavera uses seasonal farmers market vegetables like zucchini, cherry tomatoes, and fresh basil.
02 -
The natural juices from the tomatoes combine with the pasta cooking liquid to create a light, flavorful sauce.
03 -
Pairs excellently with a crisp Pinot Gris or Pinot Grigio.