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Shrimp Pasta Primavera

Shrimp Pasta Primavera is a vibrant, quick-cooked dish featuring tender shrimp and crisp spring vegetables tossed with pasta in a bright, citrus-infused sauce. It highlights fresh ingredients and simple sautéing methods, resulting in a colorful, flavorful plate with a lively, fresh texture. The final dish is glossy, with a burst of colors and aromas reminiscent of a garden in bloom.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine preferably al dente
  • 1 lb shrimp peeled and deveined
  • 1 red bell pepper julienned
  • 1 medium zucchini julienned
  • 1 pint cherry tomatoes halved
  • 3 cloves garlic minced
  • 2 tbsp olive oil good quality, extra virgin preferred
  • 1 lemon lemon zest and juice
  • 1 bunch fresh basil or parsley chopped, for garnish
  • salt to taste

Equipment

  • Large skillet
  • Pasta pot
  • Tongs
  • Slotted spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain, reserving a cup of pasta water, and set aside.
  2. Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
  3. Add the shrimp to the hot skillet in a single layer. Sear for 2-3 minutes per side until they turn pink and develop a slight golden edge. Remove the shrimp and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the minced garlic and sauté for about 30 seconds, until fragrant and slightly golden, filling the kitchen with a savory aroma.
  5. Add the julienned bell pepper and zucchini to the skillet. Sauté for 3-4 minutes, stirring frequently, until vegetables are tender but still crisp and vibrant.
  6. Return the cooked shrimp to the skillet along with halved cherry tomatoes. Squeeze in the lemon juice and sprinkle the lemon zest over everything. Cook for another 2 minutes, allowing the tomatoes to soften and release their juices, creating a light, fresh sauce.
  7. Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water gradually to loosen the sauce and help it cling to the noodles. Cook for another minute or two until glossy and well-coated.
  8. Remove from heat and sprinkle chopped fresh basil or parsley over the top. Give everything one last toss to distribute the herbs evenly.
  9. Serve immediately, garnished with extra lemon wedges and herbs if desired. Enjoy this colorful, spring-inspired dish that’s bursting with fresh flavors and textures.

Notes

Feel free to customize with additional spring vegetables like snap peas or asparagus. For extra richness, a drizzle of olive oil or a sprinkle of grated Parmesan can be added just before serving.