Description
A colorful and delicious dish featuring shrimp and fresh vegetables tossed with pasta, perfect for family dinners or special occasions.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to package instructions for about 7-9 minutes. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté 3 minced cloves of garlic in the hot oil for about 1 minute until fragrant.
- Cook the shrimp for about 3-4 minutes, until pink and opaque.
- Set the cooked shrimp aside.
- Cook the sliced bell pepper, zucchini, broccoli, and halved cherry tomatoes in the same skillet for about 5-7 minutes until tender.
- Combine the shrimp and drained pasta with the vegetables in the skillet. Season with salt and pepper to taste.
- Serve the pasta primavera topped with grated Parmesan and fresh basil if desired.
Notes
For a creamier version, mix in heavy cream at the end. Feel free to substitute seasonal vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg