Description
A delightful and colorful dish combining fresh seasonal vegetables with succulent shrimp and pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (spaghetti or fettuccine)
- 1 lb shrimp, peeled and deveined
- 2 cups mixed seasonal vegetables (such as bell peppers, zucchini, and asparagus)
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- Parmesan cheese, grated (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until pink and cooked through.
- Toss in the mixed vegetables and sauté for another 5-7 minutes until they are tender.
- Combine the cooked pasta with the shrimp and vegetable mixture in the skillet. Toss everything together well.
- Taste and adjust the seasoning if necessary. Garnish with fresh herbs and Parmesan cheese before serving.
Notes
For best results, use fresh vegetables and don’t overcook the shrimp. This dish can be modified for vegan preferences by substituting shrimp with tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
Keywords: pasta, shrimp, primavera, quick dinner, healthy recipe, seasonal vegetables