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To create this tasty dish, you will need: - 8 ounces fettuccine pasta - 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 bell pepper, thinly sliced (red or yellow) - 1 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 These ingredients bring fresh flavors and bright colors to your plate. The shrimp adds protein, while the veggies offer crunch and nutrients. Fettuccine holds the sauce well, making each bite delightful. You can customize your pasta primavera with these options: - Add asparagus or spinach for more greens. - Use whole wheat or gluten-free pasta for a healthier twist. - Try sun-dried tomatoes for a punch of flavor. - Swap shrimp with chicken or tofu for a different protein. These variations allow you to adjust the dish to your taste or dietary needs. Feel free to experiment! To make cooking easier, gather these tools: - Large pot for boiling pasta - Skillet for sautéing - Colander for draining pasta - Mixing spoon for combining ingredients - Knife and cutting board for chopping veggies Using the right tools helps you work efficiently. Having everything prepared makes cooking fun and smooth. Enjoy creating your Pesto Shrimp Pasta Primavera! {{ingredient_image_1}} Start by boiling a large pot of water. Add a good amount of salt. This helps flavor the pasta. Once the water is boiling, add 8 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente. This usually takes around 8 to 10 minutes. When it is done, drain the pasta. Set it aside, but save a little pasta water for later. Next, take out a large skillet. Heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic. Sauté for about 30 seconds, until the garlic smells great. Now, add 1 pound of large shrimp. Cook the shrimp for 2 to 3 minutes on each side. They should turn pink and opaque. Season with salt and pepper. Once cooked, remove the shrimp from the skillet and set them aside. In the same skillet, add the last tablespoon of olive oil. Toss in 2 cups of broccoli florets, 1 sliced bell pepper, and 1 sliced zucchini. Sauté these for about 4 to 5 minutes. You want them slightly tender but still crisp. After that, add 1 cup of halved cherry tomatoes. Cook for another 2 minutes until the tomatoes soften. Now it’s time to bring everything together. Add the drained fettuccine back into the skillet. Pour in the sautéed shrimp and 1/4 cup of basil pesto. Mix everything well so the pasta is coated with the pesto. If the dish is too dry, add a splash of the reserved pasta water. This helps create a nice sauce. Taste your creation and add more salt or pepper if needed. To serve, divide the pasta primavera between plates. Garnish with freshly grated Parmesan cheese and a few fresh basil leaves on top. This adds a lovely touch and flavor. Enjoy your colorful and tasty pesto shrimp pasta primavera! To sauté shrimp well, start with a hot pan. Use medium heat and add olive oil. Make sure the oil shimmers before adding shrimp. Cook shrimp for 2-3 minutes on each side. They should turn pink and opaque when done. Avoid overcrowding the pan. Cook in batches if needed. This way, each shrimp gets a nice sear. Fettuccine works great for this dish, but other pastas can work too. You may use linguine or spaghetti for a twist. The key is to choose a pasta that can hold sauce well. Look for pasta made from durum wheat for a firm texture. You want it to be al dente for the best bite. To store leftovers, let the pasta cool first. Place it in an airtight container. It will last in the fridge for up to three days. When reheating, add a splash of water or olive oil. This helps prevent it from drying out. Heat gently in a pan over low heat for best results. You can also use a microwave if you prefer. Just cover the dish to keep moisture in. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh shrimp and seasonal vegetables. Fresh produce enhances the overall taste and nutrition of your dish. Customize Your Pesto: Feel free to experiment with different types of pesto, such as sun-dried tomato or spinach pesto, to add a unique twist to the traditional flavor. Don't Overcook the Shrimp: Shrimp cook quickly; remove them from the heat as soon as they turn pink and opaque to avoid a rubbery texture. Save Pasta Water: The starchy pasta water can help adjust the consistency of your sauce. Add a little at a time to reach your desired creaminess without making it too watery. {{image_2}} If you want a meatless dish, swap shrimp for plant-based options. Try using firm tofu or chickpeas. They both add protein and texture. Tofu soaks up flavors well, while chickpeas give a nice bite. You can also use mushrooms for a hearty twist. To make this dish gluten-free, choose gluten-free pasta. Options include brown rice pasta or quinoa pasta. These pastas work well and cook similar to regular pasta. They still deliver that great texture and taste you crave. Seasonal veggies bring freshness to your meal. In spring, use asparagus and snap peas. In summer, try bell peppers, eggplant, and zucchini. Fall offers squash and kale, while winter calls for root veggies like carrots and parsnips. Feel free to mix and match based on what you love! To store leftover pesto shrimp pasta primavera, wait until it cools down. Place it in a container with a tight lid. This keeps the flavors fresh and prevents spills. I recommend using glass or BPA-free plastic containers. They are safe and help keep your food fresh. Make sure the container is large enough to hold all the pasta without squishing it. In the fridge, your pasta primavera will last for about three days. If you freeze it, it can last up to three months. Just make sure to use a freezer-safe container. To reheat, thaw it overnight in the fridge before warming it up on the stove or in the microwave. Yes, you can use store-bought pesto. It saves time and still tastes great. Just choose a high-quality brand for the best flavor. If you want to add more zing, mix in some fresh herbs. To add heat, you can use crushed red pepper flakes. Start with a pinch and adjust to your taste. You can also add sliced jalapeños or a dash of hot sauce for extra kick. You can add many veggies to this dish. Try asparagus, spinach, or carrots for color and taste. Peas and green beans also work well. Mix and match based on what you have at home. Yes, this dish is great for meal prep. Cook it ahead of time and store in containers. Keep the pasta and veggies separate from the shrimp to avoid sogginess. Reheat in the microwave when ready to eat. Pesto Shrimp Pasta Primavera is a fun and tasty dish. You now know the main and optional ingredients, along with the tools needed. I’ve shared step-by-step instructions for making it easy. You learned tips for perfecting the shrimp and storing leftovers. We even explored variations to fit your diet. This dish offers great flavor and flexibility. Enjoy trying your own twist on it!

Pesto Shrimp Pasta Primavera

A delicious and colorful pasta dish featuring shrimp, fresh vegetables, and 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 whole bell pepper, thinly sliced (red or yellow)
  • 1 whole zucchini, sliced into thin rounds
  • 1 cup cherry tomatoes, halved
  • 1/4 cup homemade or store-bought basil pesto
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • to taste salt and pepper
  • for serving grated Parmesan cheese (optional)
  • for garnish fresh basil leaves

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
  • Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
  • Add the Shrimp: Add the shrimp to the skillet and cook for about 2-3 minutes on each side or until they turn pink and opaque. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
  • Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli florets, bell pepper, and zucchini, and sauté for about 4-5 minutes, or until the vegetables are slightly tender but still crisp. Add the cherry tomatoes and cook for another 2 minutes.
  • Combine Ingredients: Add the cooked fettuccine to the skillet along with the sautéed shrimp. Stir in the basil pesto, ensuring that everything is well mixed. If the pasta seems too dry, add a splash of reserved pasta water to achieve the desired consistency.
  • Final Touches: Taste and adjust seasoning with more salt and pepper if necessary.
  • Serve: Divide the pasta primavera between plates or bowls. Garnish with freshly grated Parmesan cheese and a few fresh basil leaves on top.

Notes

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