Description
This Shrimp Pasta Primavera with Fresh Herbs is a light, colorful, and comforting pasta dish made with tender shrimp, fresh seasonal vegetables, olive oil, lemon, and fragrant herbs. Perfect for family dinners or easy entertaining, this recipe celebrates simple ingredients and bright flavors.
Ingredients
Scale
- 400 g spaghetti or linguine
- 500 g large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 200 g cherry tomatoes
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Chili flakes, optional
- Fresh parsley, basil, and dill, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water and drain.
- Heat olive oil in a large pan and cook shrimp until just pink. Remove and set aside.
- In the same pan, sauté garlic, then add carrots, bell pepper, and zucchini. Cook until tender.
- Add cherry tomatoes, season, and let them soften.
- Return shrimp and pasta to the pan, add pasta water, and toss gently.
- Finish with lemon zest, lemon juice, and fresh herbs before serving.
Notes
Use the freshest shrimp possible and avoid overcooking. Swap vegetables based on the season. Store leftovers in the fridge for up to two days and reheat gently in a pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 170 mg