This summer shrimp pasta is honestly one of my favorite pasta dishes and a definite go-to for a quick weeknight meal. I love all the beautiful colors and the bright flavor from this dish. And it’s SUPER simple to make… seriously- choosing and chopping your favorite assortment of veggies is the hardest part, promise!
Here’s my version:
Summer Shrimp Pasta
Prep Time
Cook Time
Total Time
A colorful and equally flavorful dish that makes for a fresh, light summer meal.
Author: One Moore Bite
Ingredients
- 1 lb. your favorite pasta, cooked al dente
- 2 tablespoons olive oil
- 1 lb. 26-30 count fresh, wild caught shrimp
- ½ each red, orange, and yellow bell pepper
- ½ lb. asparagus, chopped bite-size (about 1")
- 2 cloves garlic, finely chopped
- 1 medium scallion, finely chopped
- ¼ cup diced sundried tomatoes
- 1 sprig rosemary, finely chopped (leaves only)
- Zest and juice of 1 medium lemon
- ½ teaspoon crushed red pepper flakes (or to taste)
- Salt and pepper (to taste)
Instructions
- In a large pot, bring water to a boil, salt generously and cook pasta until al dente.
- In a large skillet, heat olive oil and sautee scallions and sundried tomatoes over medium-high heat for 1-2 minutes until they soften. Add shrimp and season with salt, pepper, garlic, rosemary and crushed red pepper flakes. Cook about 2 minutes on each side. Add lemon zest and juice, then toss in the rest of your veggies. (Note: We like our veggies still crunchy, so we essentially throw them in to heat them through, not soften them. If you like your veggies softer, you might want to throw them in before adding the shrimp so they get a good head start and you don't overcook your shrimp trying to cook your veggies down.)
- When your pasta is al dente, drain it and add it to the skillet with your shrimp and veggies. Toss and serve!
Nutrition Information
Serving Size: 4 Calories: 649 Fat: 11g Saturated fat: 2g Unsaturated fat: 8g Carbohydrates: 94g Sugar: 6g Sodium: 1123mg Fiber: 6g Protein: 43g Cholesterol: 239mg