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Pesto Shrimp Pasta Primavera Simple and Flavorful Dish

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To create a delicious Pesto Shrimp Pasta Primavera, you will need the following ingredients: - 8 ounces fettuccine pasta - 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 bell pepper, thinly sliced (red or yellow) - 1 medium zucchini, sliced into thin rounds - 1 cup cherry tomatoes, halved - 1/4 cup basil pesto (homemade or store-bought) - 3 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh basil leaves, for garnish Using fresh ingredients makes a big difference. Choose bright broccoli and firm zucchini. The bell pepper should be crisp, either red or yellow, to add color. Select large shrimp that look fresh and shiny. Fresh shrimp cook up tender and tasty. For pasta, I love using fettuccine, but any pasta you like works great. Quality basil pesto, whether homemade or from a jar, gives the dish its rich flavor. You can easily customize this dish based on what you have or prefer. Here are some ideas: - Add spinach or kale for extra greens. - Toss in some peas for sweetness. - Use asparagus instead of broccoli for a different taste. - Swap the shrimp for chicken or tofu for a different protein. - Try sun-dried tomatoes if you want a stronger flavor. Feel free to mix and match based on your taste and what you have on hand! {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it bubbles, add 8 ounces of fettuccine. Cook it for about 8-10 minutes. You want it to be al dente, which means it should be firm yet tender. After cooking, drain the pasta but save a small cup of pasta water. This will help later on. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add 3 cloves of minced garlic. Sauté this for about 30 seconds until it smells great. Then, add 1 pound of peeled and deveined shrimp. Cook each side for 2-3 minutes. They will turn pink and opaque when done. Season with salt and pepper for flavor. Once cooked, take the shrimp out and set them aside. In the same skillet, add 1 tablespoon of olive oil. Toss in 2 cups of broccoli florets, 1 sliced bell pepper, and 1 sliced zucchini. Sauté these for 4-5 minutes. You want them to be tender but still crisp. After that, add 1 cup of halved cherry tomatoes. Cook for another 2 minutes until they soften. Now, return the fettuccine and shrimp to the skillet. Gradually stir in 1/4 cup of basil pesto, mixing it well. Make sure all of the pasta is coated. If it looks dry, add a splash of the reserved pasta water. This helps create a nice creamy sauce. Taste your dish and adjust the seasoning if needed. Now, it’s time to serve! Place the pasta primavera into bowls. For a special touch, sprinkle some grated Parmesan cheese on top. Add a few fresh basil leaves as a lovely garnish. Enjoy your colorful and tasty meal! To cook pasta just right, start with a large pot. Fill it with water and add salt. Bring the water to a boil. Then, add the fettuccine. Check the package for cooking time. Taste it a minute before the time is up. It should be firm but not hard. Drain the pasta but keep a bit of the water. This water helps make the sauce creamy later. For tasty shrimp, use large, fresh shrimp. Peel and devein them before cooking. Heat olive oil in a skillet over medium heat. Add minced garlic first for great flavor. Cook the shrimp for 2-3 minutes per side. Look for a pink and opaque color. Season well with salt and pepper. This step brings out the shrimp's natural sweetness. Pasta primavera shines with colorful veggies. Broccoli, bell peppers, zucchini, and cherry tomatoes work best. They add both crunch and color. Cook them until tender but still crisp. This keeps the dish fresh and vibrant. Feel free to mix in other favorites like carrots or snap peas. Pesto adds depth to your dish. You can use store-bought or homemade. If you want more flavor, add extra garlic or lemon juice. A pinch of red pepper flakes can add some heat. If your pesto is too thick, mix in a little pasta water. This will help it coat the pasta better. Taste as you go to find your perfect balance. Pro Tips Fresh Ingredients Matter: Always use fresh vegetables and high-quality shrimp for the best flavor and texture. Fresh ingredients enhance the dish's overall appeal. Customize Your Pesto: If you're feeling adventurous, try adding nuts like walnuts or pine nuts to your pesto for added depth and texture. You can also experiment with different herbs. Perfectly Cooked Pasta: Ensure your pasta is al dente by following package instructions closely. Overcooked pasta can become mushy and lose its appeal in the dish. Garnish for Presentation: Don't skip the garnish! Fresh basil leaves and grated Parmesan not only add flavor but also make your dish look restaurant-quality. Presentation is key! {{image_4}} You can customize your Pesto Shrimp Pasta Primavera easily. Feel free to swap in other proteins. Chicken or scallops work well and add great flavor. For a plant-based option, try chickpeas or tofu. You can also add more veggies for extra crunch. Consider adding spinach, asparagus, or snap peas. Each brings a unique taste and texture. While basil pesto is classic, feel free to get creative with sauces. Try sun-dried tomato pesto for a rich, tangy twist. A creamy Alfredo sauce can also add a nice touch. For a kick, consider a spicy arrabbiata sauce. These options can change the whole dish and keep it exciting. If you need a gluten-free dish, simply use gluten-free pasta. Many brands offer great options that hold up well. For a vegan meal, swap shrimp for marinated mushrooms or lentils. Use a vegan pesto made with nuts and nutritional yeast instead of cheese. These changes ensure everyone can enjoy this tasty dish. To store leftover pesto shrimp pasta primavera, place it in an airtight container. Make sure to let it cool to room temperature first. The pasta will stay fresh for up to three days in the fridge. If you have extra basil pesto, you can drizzle a little on top before sealing the container. This helps keep the pasta moist and flavorful. When you’re ready to eat the leftovers, reheat the pasta gently. You can use a microwave or a skillet. If using a microwave, add a splash of water to keep it from drying out. Heat it in short bursts, stirring in between. In a skillet, add a little olive oil and warm it on low heat. Stir often until it’s heated through. This keeps the shrimp tender and the veggies crisp. If you want to freeze your pesto shrimp pasta primavera, do so within two days of making it. Place it in a freezer-safe container. Make sure to leave some space at the top, as the pasta may expand. It can be frozen for up to three months. To reheat, thaw it in the fridge overnight. Then, warm it up gently as I described before. This way, you can enjoy a delicious meal later without much hassle. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes to defrost. This helps keep the shrimp tender. Once thawed, peel and devein them if needed. Then, you can sauté them just like fresh shrimp. You can use any pesto you like! Homemade basil pesto is the best for fresh flavor. Store-bought pesto saves time and can taste great too. Look for one with high-quality ingredients. You might even try sun-dried tomato pesto for a unique twist. To add some heat, sprinkle in red pepper flakes while cooking. You can also use spicy pesto if you find it. Another option is to add sliced fresh jalapeños or a dash of hot sauce when serving. Adjust the spice level to fit your taste. Yes, you can make this dish ahead. Cook the pasta and shrimp, and store them separately in the fridge. Sauté the veggies just before serving. When ready, combine everything in a pan, add the pesto, and warm it through. Your meal will still taste fresh and tasty! This blog post guides you in making Pesto Shrimp Pasta Primavera. We covered key ingredients, tasty cooking steps, and fun variations. You learned how to get the best flavors and textures while cooking. Storing and reheating leftovers was also discussed, making this dish a lasting delight. Remember, using fresh ingredients makes a real difference. Try different vegetables or spices to make this dish your own. Enjoy every bite!

WANT TO SAVE THIS RECIPE?

Are you ready to whip up a meal that’s both simple and packed with flavor? My Pesto Shrimp Pasta Primavera combines fresh shrimp, vibrant vegetables, and creamy pesto for a dish that will wow your taste buds. In just a few easy steps, you’ll create a colorful meal perfect for any occasion. Let’s dive into this easy recipe that’s sure to become a weeknight favorite!

Why I Love This Recipe

  1. Fresh and Flavorful: This dish combines the freshness of seasonal vegetables with succulent shrimp, creating a vibrant and flavorful meal that brightens any dinner table.
  2. Quick and Easy: With a total preparation time of just 30 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending too much time in the kitchen.
  3. Customizable: Feel free to swap out the vegetables based on what you have on hand or what’s in season, making it a versatile recipe that can cater to your personal taste.
  4. Healthy and Nutritious: Packed with protein from the shrimp and a variety of vitamins from the vegetables, this pasta primavera is not only delicious but also a wholesome choice for a balanced meal.

Ingredients

List of Ingredients for Pesto Shrimp Pasta Primavera

To create a delicious Pesto Shrimp Pasta Primavera, you will need the following ingredients:

– 8 ounces fettuccine pasta

– 1 pound large shrimp, peeled and deveined

– 2 cups broccoli florets

– 1 bell pepper, thinly sliced (red or yellow)

– 1 medium zucchini, sliced into thin rounds

– 1 cup cherry tomatoes, halved

– 1/4 cup basil pesto (homemade or store-bought)

– 3 tablespoons olive oil

– 3 cloves garlic, minced

– Salt and pepper to taste

– Grated Parmesan cheese for serving (optional)

– Fresh basil leaves, for garnish

Fresh and Quality Ingredients

Using fresh ingredients makes a big difference. Choose bright broccoli and firm zucchini. The bell pepper should be crisp, either red or yellow, to add color. Select large shrimp that look fresh and shiny. Fresh shrimp cook up tender and tasty. For pasta, I love using fettuccine, but any pasta you like works great. Quality basil pesto, whether homemade or from a jar, gives the dish its rich flavor.

Optional Ingredients for Customization

You can easily customize this dish based on what you have or prefer. Here are some ideas:

– Add spinach or kale for extra greens.

– Toss in some peas for sweetness.

– Use asparagus instead of broccoli for a different taste.

– Swap the shrimp for chicken or tofu for a different protein.

– Try sun-dried tomatoes if you want a stronger flavor.

Feel free to mix and match based on your taste and what you have on hand!

Step-by-Step Instructions

Cooking the Fettuccine Pasta

Start by boiling a large pot of salted water. Once it bubbles, add 8 ounces of fettuccine. Cook it for about 8-10 minutes. You want it to be al dente, which means it should be firm yet tender. After cooking, drain the pasta but save a small cup of pasta water. This will help later on.

Sautéing the Shrimp

Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add 3 cloves of minced garlic. Sauté this for about 30 seconds until it smells great. Then, add 1 pound of peeled and deveined shrimp. Cook each side for 2-3 minutes. They will turn pink and opaque when done. Season with salt and pepper for flavor. Once cooked, take the shrimp out and set them aside.

Sautéing the Vegetables

In the same skillet, add 1 tablespoon of olive oil. Toss in 2 cups of broccoli florets, 1 sliced bell pepper, and 1 sliced zucchini. Sauté these for 4-5 minutes. You want them to be tender but still crisp. After that, add 1 cup of halved cherry tomatoes. Cook for another 2 minutes until they soften.

Combining Everything

Now, return the fettuccine and shrimp to the skillet. Gradually stir in 1/4 cup of basil pesto, mixing it well. Make sure all of the pasta is coated. If it looks dry, add a splash of the reserved pasta water. This helps create a nice creamy sauce.

Garnishing and Serving

Taste your dish and adjust the seasoning if needed. Now, it’s time to serve! Place the pasta primavera into bowls. For a special touch, sprinkle some grated Parmesan cheese on top. Add a few fresh basil leaves as a lovely garnish. Enjoy your colorful and tasty meal!

Tips & Tricks

How to Cook Perfectly Al Dente Pasta

To cook pasta just right, start with a large pot. Fill it with water and add salt. Bring the water to a boil. Then, add the fettuccine. Check the package for cooking time. Taste it a minute before the time is up. It should be firm but not hard. Drain the pasta but keep a bit of the water. This water helps make the sauce creamy later.

Secrets to Flavorful Shrimp

For tasty shrimp, use large, fresh shrimp. Peel and devein them before cooking. Heat olive oil in a skillet over medium heat. Add minced garlic first for great flavor. Cook the shrimp for 2-3 minutes per side. Look for a pink and opaque color. Season well with salt and pepper. This step brings out the shrimp’s natural sweetness.

Best Vegetables for Pasta Primavera

Pasta primavera shines with colorful veggies. Broccoli, bell peppers, zucchini, and cherry tomatoes work best. They add both crunch and color. Cook them until tender but still crisp. This keeps the dish fresh and vibrant. Feel free to mix in other favorites like carrots or snap peas.

Adjusting Pesto Flavors

Pesto adds depth to your dish. You can use store-bought or homemade. If you want more flavor, add extra garlic or lemon juice. A pinch of red pepper flakes can add some heat. If your pesto is too thick, mix in a little pasta water. This will help it coat the pasta better. Taste as you go to find your perfect balance.

Pro Tips

  1. Fresh Ingredients Matter: Always use fresh vegetables and high-quality shrimp for the best flavor and texture. Fresh ingredients enhance the dish’s overall appeal.
  2. Customize Your Pesto: If you’re feeling adventurous, try adding nuts like walnuts or pine nuts to your pesto for added depth and texture. You can also experiment with different herbs.
  3. Perfectly Cooked Pasta: Ensure your pasta is al dente by following package instructions closely. Overcooked pasta can become mushy and lose its appeal in the dish.
  4. Garnish for Presentation: Don’t skip the garnish! Fresh basil leaves and grated Parmesan not only add flavor but also make your dish look restaurant-quality. Presentation is key!

Variations

Add-In Ideas: Proteins and Vegetables

You can customize your Pesto Shrimp Pasta Primavera easily. Feel free to swap in other proteins. Chicken or scallops work well and add great flavor. For a plant-based option, try chickpeas or tofu. You can also add more veggies for extra crunch. Consider adding spinach, asparagus, or snap peas. Each brings a unique taste and texture.

Alternative Sauces for Different Flavor Profiles

While basil pesto is classic, feel free to get creative with sauces. Try sun-dried tomato pesto for a rich, tangy twist. A creamy Alfredo sauce can also add a nice touch. For a kick, consider a spicy arrabbiata sauce. These options can change the whole dish and keep it exciting.

Gluten-Free or Vegan Options

If you need a gluten-free dish, simply use gluten-free pasta. Many brands offer great options that hold up well. For a vegan meal, swap shrimp for marinated mushrooms or lentils. Use a vegan pesto made with nuts and nutritional yeast instead of cheese. These changes ensure everyone can enjoy this tasty dish.

Storage Info

How to Store Leftover Pesto Shrimp Pasta Primavera

To store leftover pesto shrimp pasta primavera, place it in an airtight container. Make sure to let it cool to room temperature first. The pasta will stay fresh for up to three days in the fridge. If you have extra basil pesto, you can drizzle a little on top before sealing the container. This helps keep the pasta moist and flavorful.

Reheating Tips

When you’re ready to eat the leftovers, reheat the pasta gently. You can use a microwave or a skillet. If using a microwave, add a splash of water to keep it from drying out. Heat it in short bursts, stirring in between. In a skillet, add a little olive oil and warm it on low heat. Stir often until it’s heated through. This keeps the shrimp tender and the veggies crisp.

Freezing Recommendations

If you want to freeze your pesto shrimp pasta primavera, do so within two days of making it. Place it in a freezer-safe container. Make sure to leave some space at the top, as the pasta may expand. It can be frozen for up to three months. To reheat, thaw it in the fridge overnight. Then, warm it up gently as I described before. This way, you can enjoy a delicious meal later without much hassle.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes to defrost. This helps keep the shrimp tender. Once thawed, peel and devein them if needed. Then, you can sauté them just like fresh shrimp.

What is the best type of pesto to use?

You can use any pesto you like! Homemade basil pesto is the best for fresh flavor. Store-bought pesto saves time and can taste great too. Look for one with high-quality ingredients. You might even try sun-dried tomato pesto for a unique twist.

How can I make this dish spicier?

To add some heat, sprinkle in red pepper flakes while cooking. You can also use spicy pesto if you find it. Another option is to add sliced fresh jalapeños or a dash of hot sauce when serving. Adjust the spice level to fit your taste.

Can I prepare this dish ahead of time?

Yes, you can make this dish ahead. Cook the pasta and shrimp, and store them separately in the fridge. Sauté the veggies just before serving. When ready, combine everything in a pan, add the pesto, and warm it through. Your meal will still taste fresh and tasty!

This blog post guides you in making Pesto Shrimp Pasta Primavera. We covered key ingredients, tasty cooking steps, and fun variations. You learned how to get the best flavors and textures while cooking. Storing and reheating leftovers was also discussed, making this dish a lasting delight.

Remember, using fresh ingredients makes a real difference. Try different vegetables or spices to make this dish your own. Enjoy every bit

To create a delicious Pesto Shrimp Pasta Primavera, you will need the following ingredients: - 8 ounces fettuccine pasta - 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 bell pepper, thinly sliced (red or yellow) - 1 medium zucchini, sliced into thin rounds - 1 cup cherry tomatoes, halved - 1/4 cup basil pesto (homemade or store-bought) - 3 tablespoons olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh basil leaves, for garnish Using fresh ingredients makes a big difference. Choose bright broccoli and firm zucchini. The bell pepper should be crisp, either red or yellow, to add color. Select large shrimp that look fresh and shiny. Fresh shrimp cook up tender and tasty. For pasta, I love using fettuccine, but any pasta you like works great. Quality basil pesto, whether homemade or from a jar, gives the dish its rich flavor. You can easily customize this dish based on what you have or prefer. Here are some ideas: - Add spinach or kale for extra greens. - Toss in some peas for sweetness. - Use asparagus instead of broccoli for a different taste. - Swap the shrimp for chicken or tofu for a different protein. - Try sun-dried tomatoes if you want a stronger flavor. Feel free to mix and match based on your taste and what you have on hand! {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it bubbles, add 8 ounces of fettuccine. Cook it for about 8-10 minutes. You want it to be al dente, which means it should be firm yet tender. After cooking, drain the pasta but save a small cup of pasta water. This will help later on. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add 3 cloves of minced garlic. Sauté this for about 30 seconds until it smells great. Then, add 1 pound of peeled and deveined shrimp. Cook each side for 2-3 minutes. They will turn pink and opaque when done. Season with salt and pepper for flavor. Once cooked, take the shrimp out and set them aside. In the same skillet, add 1 tablespoon of olive oil. Toss in 2 cups of broccoli florets, 1 sliced bell pepper, and 1 sliced zucchini. Sauté these for 4-5 minutes. You want them to be tender but still crisp. After that, add 1 cup of halved cherry tomatoes. Cook for another 2 minutes until they soften. Now, return the fettuccine and shrimp to the skillet. Gradually stir in 1/4 cup of basil pesto, mixing it well. Make sure all of the pasta is coated. If it looks dry, add a splash of the reserved pasta water. This helps create a nice creamy sauce. Taste your dish and adjust the seasoning if needed. Now, it’s time to serve! Place the pasta primavera into bowls. For a special touch, sprinkle some grated Parmesan cheese on top. Add a few fresh basil leaves as a lovely garnish. Enjoy your colorful and tasty meal! To cook pasta just right, start with a large pot. Fill it with water and add salt. Bring the water to a boil. Then, add the fettuccine. Check the package for cooking time. Taste it a minute before the time is up. It should be firm but not hard. Drain the pasta but keep a bit of the water. This water helps make the sauce creamy later. For tasty shrimp, use large, fresh shrimp. Peel and devein them before cooking. Heat olive oil in a skillet over medium heat. Add minced garlic first for great flavor. Cook the shrimp for 2-3 minutes per side. Look for a pink and opaque color. Season well with salt and pepper. This step brings out the shrimp's natural sweetness. Pasta primavera shines with colorful veggies. Broccoli, bell peppers, zucchini, and cherry tomatoes work best. They add both crunch and color. Cook them until tender but still crisp. This keeps the dish fresh and vibrant. Feel free to mix in other favorites like carrots or snap peas. Pesto adds depth to your dish. You can use store-bought or homemade. If you want more flavor, add extra garlic or lemon juice. A pinch of red pepper flakes can add some heat. If your pesto is too thick, mix in a little pasta water. This will help it coat the pasta better. Taste as you go to find your perfect balance. Pro Tips Fresh Ingredients Matter: Always use fresh vegetables and high-quality shrimp for the best flavor and texture. Fresh ingredients enhance the dish's overall appeal. Customize Your Pesto: If you're feeling adventurous, try adding nuts like walnuts or pine nuts to your pesto for added depth and texture. You can also experiment with different herbs. Perfectly Cooked Pasta: Ensure your pasta is al dente by following package instructions closely. Overcooked pasta can become mushy and lose its appeal in the dish. Garnish for Presentation: Don't skip the garnish! Fresh basil leaves and grated Parmesan not only add flavor but also make your dish look restaurant-quality. Presentation is key! {{image_4}} You can customize your Pesto Shrimp Pasta Primavera easily. Feel free to swap in other proteins. Chicken or scallops work well and add great flavor. For a plant-based option, try chickpeas or tofu. You can also add more veggies for extra crunch. Consider adding spinach, asparagus, or snap peas. Each brings a unique taste and texture. While basil pesto is classic, feel free to get creative with sauces. Try sun-dried tomato pesto for a rich, tangy twist. A creamy Alfredo sauce can also add a nice touch. For a kick, consider a spicy arrabbiata sauce. These options can change the whole dish and keep it exciting. If you need a gluten-free dish, simply use gluten-free pasta. Many brands offer great options that hold up well. For a vegan meal, swap shrimp for marinated mushrooms or lentils. Use a vegan pesto made with nuts and nutritional yeast instead of cheese. These changes ensure everyone can enjoy this tasty dish. To store leftover pesto shrimp pasta primavera, place it in an airtight container. Make sure to let it cool to room temperature first. The pasta will stay fresh for up to three days in the fridge. If you have extra basil pesto, you can drizzle a little on top before sealing the container. This helps keep the pasta moist and flavorful. When you’re ready to eat the leftovers, reheat the pasta gently. You can use a microwave or a skillet. If using a microwave, add a splash of water to keep it from drying out. Heat it in short bursts, stirring in between. In a skillet, add a little olive oil and warm it on low heat. Stir often until it’s heated through. This keeps the shrimp tender and the veggies crisp. If you want to freeze your pesto shrimp pasta primavera, do so within two days of making it. Place it in a freezer-safe container. Make sure to leave some space at the top, as the pasta may expand. It can be frozen for up to three months. To reheat, thaw it in the fridge overnight. Then, warm it up gently as I described before. This way, you can enjoy a delicious meal later without much hassle. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes to defrost. This helps keep the shrimp tender. Once thawed, peel and devein them if needed. Then, you can sauté them just like fresh shrimp. You can use any pesto you like! Homemade basil pesto is the best for fresh flavor. Store-bought pesto saves time and can taste great too. Look for one with high-quality ingredients. You might even try sun-dried tomato pesto for a unique twist. To add some heat, sprinkle in red pepper flakes while cooking. You can also use spicy pesto if you find it. Another option is to add sliced fresh jalapeños or a dash of hot sauce when serving. Adjust the spice level to fit your taste. Yes, you can make this dish ahead. Cook the pasta and shrimp, and store them separately in the fridge. Sauté the veggies just before serving. When ready, combine everything in a pan, add the pesto, and warm it through. Your meal will still taste fresh and tasty! This blog post guides you in making Pesto Shrimp Pasta Primavera. We covered key ingredients, tasty cooking steps, and fun variations. You learned how to get the best flavors and textures while cooking. Storing and reheating leftovers was also discussed, making this dish a lasting delight. Remember, using fresh ingredients makes a real difference. Try different vegetables or spices to make this dish your own. Enjoy every bite!

Pesto Shrimp Pasta Primavera

A vibrant and delicious pasta dish featuring shrimp and fresh vegetables, tossed in basil pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 ounces fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 each bell pepper, thinly sliced
  • 1 medium zucchini, sliced into thin rounds
  • 1 cup cherry tomatoes, halved
  • 0.25 cup basil pesto
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • to taste salt and pepper
  • to taste grated Parmesan cheese for serving
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook according to package instructions until it reaches an al dente texture. Once cooked, drain the pasta but reserve a small cup of the pasta water for later.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for approximately 30 seconds, or until it becomes aromatic and slightly golden.
  • Incorporate the shrimp into the skillet, cooking for about 2-3 minutes per side. They're done when they transform into a pink and opaque color. Season with salt and pepper to enhance the flavor. Once cooked, transfer the shrimp to a plate and set aside.
  • Using the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli florets, sliced bell pepper, and zucchini. Sauté for about 4-5 minutes, or until the veggies are just tender but still retain a crisp bite. Add the halved cherry tomatoes and continue cooking for an additional 2 minutes until they start to soften.
  • Return the cooked fettuccine to the skillet, along with the sautéed shrimp. Gradually stir in the basil pesto, ensuring that every strand of pasta is coated evenly. If the mixture appears dry, drizzle in a splash of the reserved pasta water until a desired creamy consistency is reached.
  • Taste your vibrant dish and adjust the seasoning as necessary with additional salt and pepper.
  • Portion the pasta primavera into bowls or plates. To elevate your dish, garnish with a sprinkle of freshly grated Parmesan cheese and a few vibrant basil leaves atop.

Notes

Feel free to customize the vegetables based on your preference.
Keyword pasta, pesto, primavera, shrimp, vegetables

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