Pasta Primavera with Shrimp

Pasta Primavera with Shrimp is a vibrant and colorful dish that combines seasonal vegetables and succulent shrimp in a light, flavorful sauce. This Kosher American Seafood dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Fettuccine pasta - 200 grams
• Large shrimp, peeled and deveined - 250 grams
• Zucchini, sliced - 1 medium (about 150 grams)
• Bell pepper, julienned - 1 medium (about 150 grams)
• Cherry tomatoes, halved - 150 grams
• Garlic, minced - 2 cloves
• Olive oil - 3 tablespoons
• Fresh basil, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese, grated - 30 grams (optional, ensure kosher)

Steps

1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced zucchini and bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Add the halved cherry tomatoes and shrimp to the skillet. Cook for an additional 4-5 minutes, or until the shrimp turn pink and opaque.
5. Season the mixture with salt, black pepper, and lemon juice. Stir well to combine.
6. Add the cooked fettuccine to the skillet and toss everything together gently until the pasta is well coated with the sauce and vegetables.
7. Remove from heat and stir in the chopped fresh basil. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 170 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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