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Quick Lemon Garlic Shrimp Pasta Primavera

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A quick and easy lemon garlic shrimp pasta primavera that combines bright citrus, fresh garlic, and seasonal veggies for a light yet satisfying weeknight dinner.

Ingredients

Scale
  • 8 ounces (225g) spaghetti or linguine
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup zucchini, sliced into half-moons
  • 1/2 cup frozen peas
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • 2 tablespoons fresh basil or parsley, chopped
  • Red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup (120ml) of pasta water before draining. Drain the pasta and set aside.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp, seasoning with salt and pepper. Cook shrimp for 2 minutes per side or until pink and opaque. Remove shrimp from skillet and set aside.
  3. In the same skillet, add another tablespoon of olive oil. Toss in 4 minced garlic cloves and sauté for about 30 seconds until fragrant but not browned. Add 1 cup each of cherry tomatoes (halved), asparagus pieces, zucchini slices, and 1/2 cup frozen peas. Cook for 4-5 minutes, stirring occasionally, until veggies are tender-crisp.
  4. Return the shrimp to the skillet with the veggies. Add the cooked pasta and toss gently. Pour in the reserved pasta water and the juice and zest of 1 lemon. Toss everything together over medium heat for 1-2 minutes to combine and warm through.
  5. Remove skillet from heat. Sprinkle with freshly grated Parmesan cheese, chopped fresh basil or parsley, and red pepper flakes if using. Taste and adjust salt and pepper as needed.
  6. Serve immediately while hot. Optionally, add a squeeze more lemon juice right before serving.

Notes

If the sauce feels dry, add more reserved pasta water. Avoid burning garlic by cooking it just until fragrant. Do not overcook shrimp to prevent rubberiness. Substitute rice or chickpea pasta for gluten-free option. Omit Parmesan or use plant-based cheese for dairy-free. Fresh herbs and lemon zest added at the end brighten the dish.

Nutrition

Keywords: lemon garlic shrimp pasta, shrimp pasta primavera, quick shrimp pasta, weeknight dinner, easy pasta recipe, lemon shrimp pasta, garlic shrimp pasta

Find it online: https://breezybake.com/quick-lemon-garlic-shrimp-pasta-primavera-easy-recipe-for-perfect-weeknight-dinner/