Description
A delightful dish combining fresh vegetables and succulent shrimp with perfectly cooked pasta, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (e.g., linguine or spaghetti)
- 1 lb shrimp, peeled and deveined
- 2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, cherry tomatoes, asparagus)
- 3 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the garlic: Heat olive oil in a large skillet over medium heat, then add minced garlic. Sauté for about a minute until fragrant, being careful not to burn it.
- Cook the shrimp: Add shrimp to the skillet and season with salt and pepper. Cook for 3-4 minutes until pink and cooked through. Remove and set aside.
- Sauté the vegetables: In the same skillet, add mixed seasonal vegetables and sauté for 5-7 minutes until tender yet crisp.
- Combine everything: Return the cooked shrimp to the skillet with the sautéed vegetables and add the drained pasta. Gently toss to combine.
- Adjust seasoning: Taste and adjust salt and pepper as needed.
- Serve: Serve hot, garnished with Parmesan cheese and fresh basil if desired.
Notes
Use seasonal vegetables for the best flavor and freshness. Avoid overcooking the shrimp for a tender texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg
Keywords: pasta, shrimp, primavera, quick dinner, seasonal vegetables