This shrimp pasta primavera is light, packed full of veggies and lean protein, and perfect for romantic dinners on warm summer nights. Shrimp always looks fancy- but is so quick to prepare and cook!
I made this pasta the night before we left for Thailand. I wanted to have a nice dinner with Alex and celebrate my last day of work until August — but I didn’t want to end up with a ton of dishes or spending hours in the kitchen. It turned out perfectly- so it will be something we eat regularly.
I used this Ancient Harvest Quinoa Pasta. It’s the best gluten free pasta I’ve ever found. It’s chewy, and doesn’t get soft or soggy like many alternative pastas. No, I can’t buy this in Malaysia! I always bring a few things like this back with me from the states, but the box I used for this pasta was a birthday gift from a very thoughtful friend. When she gave it to me, she told me her husband thought it was a terrible gift. Only people with food allergies/sensitivities can really appreciate how amazingly thoughtful it was of her!
I’ve been eating more and more carb-less meals in the evening, so I made two versions of this “pasta.” I cut the vegetables into long strips, and for Alex, mixed them in to his pasta. For myself, I used the long cut vegetables as my pasta, and topped them with shrimp and parmesan. Both of versions were really good- and it was easy to prepare us both the meal we wanted/needed that night.
Simple, beautiful, healthy. Great with a glass of white wine. The shrimp and veggies cook so quickly, it won’t heat up your kitchen too much on warm summer nights. I see a lot more blackened shrimp in my future!
- 12 large shrimp
- 1 teaspoon blackening seasoning from Blackened Salmon Salad recipe
- 1 teaspoon olive oil
- 4 ounces spaghetti of choice (for gluten free, try Ancient Grains Quinoa pasta)
- 1 bunch asparagus
- 1 large carrot
- 1 bell pepper (I used half green, half yellow)
- 1 cup mushrooms
- 1 cup loosely packed fresh basil (thinly sliced)
- 1½ tablespoons lemon juice
- 1 tablespoon olive oil
- sea salt (to taste)
- black pepper (to taste)
- shaved parmesan (garnish, optional)
- Cook pasta per the package directions. Reserve 2 tablespoons pasta water when draining.
- Add 1 teaspoon olive oil to a frying pan. After shrimp are cleaned and deveined, sprinkle with 1 teaspoon blackening seasoning. Saute shrimp for 6-8 minutes, or until they are cooked through. Set aside.
- Prepare vegetables. I had thin asparagus, and cut it lengthwise into thinner strips. I used a julienne peeler to make the carrots long strips. Slice the peppers into long thin strips, and slice the mushrooms thinly.
- Add vegetables to the pan the shrimp cooked in. Saute until the vegetables are hot, but still crisp. Season with salt and pepper.
- If using pasta, mix the vegetables into the cooked pasta. Add lemon juice and 1 tablespoon olive oil to the reserved pasta water, and mix well, then pour over the pasta and vegetables.
- If not using pasta, cut the lemon juice back to 3 teaspoons, and the olive oil to 2 teaspoons. Pour both over the vegetables.
- Mix in sliced basil leaves.
- Add vegetables or pasta and vegetables to plates, and top with shrimp and parmesan.
What are your favorite summer meals? What tricks do you have for keeping your kitchen cool during the warm months?