Description
A vibrant and flavorful shrimp pasta dish packed with fresh vegetables and a light, creamy sauce.
Ingredients
Scale
For the Pasta & Shrimp:
- 8 oz spaghetti or fettuccine
- 2 tablespoons olive oil
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
For the Vegetables:
- 1 zucchini, sliced
- 1 bell pepper, sliced (red, yellow, or green)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- ½ teaspoon Italian seasoning
For Garnishing:
- ¼ cup parmesan cheese, grated
- ¼ cup fresh parsley, chopped
Instructions
- Large pot (for boiling pasta)
- Skillet or large pan (for cooking shrimp and vegetables)
- Tongs (for tossing pasta with shrimp and vegetables)
- Knife (for chopping vegetables)
- Cutting board (for prepping ingredients)
- Colander (for draining pasta)
- Measuring spoons (for spices and seasoning)
- Serving bowl (for plating the pasta)
Notes
For a lighter version, substitute heavy cream with half-and-half or milk
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 180mg
Keywords: shrimp, pasta, primavera, vegetables, easy dinner