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Pasta Primavera With Shrimp And Scallops
Pasta Primavera is a light, fresh, and simple pasta dinner that highlights fresh vegetables. This is one of my favorite summer dishes since I like to use zucchini and heirloom tomatoes. I have made various forms of this recipe, depending on what vegetables are in season, but I have come to conclusion that you can use this exact recipe with some tweaks to what veggies you use.
Prep Time: 00:15
Cook Time: 00:15
9 oz. linguine pasta, either fresh or boxed
1 pound large raw shrimp, peeled and deveined
1/2 pound large sea scallops
1 whole lemon, zested and juiced
2 whole zucchini, sliced into thin rounds
4 whole heirloom tomatoes, seeded and chopped
2 cloves garlic, minced
1 bunch basil, chopped
1 cup parmesan cheese, shredded
4 tablespoons olive oil, divided
2 tablespoons unsalted butter
salt and ground pepper, for seasoning
1First, bring water to boil and cook pasta according to package. Strain and set aside.
2In a large saute pan, heat 2 tablespoons olive oil to medium heat. Season shrimp and scallops with salt and pepper and add to pan. Cook for 2 minutes, add lemon juice and zest, flip the shrimp and scallops, and cook for another 2 minutes. Toss in pan, remove the shrimp and scallops, and set aside.
3Add 2 tablespoons olive oil to same pan and cook zucchini for 5 minutes or until tender. Add and toss the chopped heirloom tomatoes and garlic to the zucchini and cook for 1 minute. Season with salt and pepper to taste.
4Add pasta to pan and gently incorporate with the vegetables. Add butter, basil, and parmesan and toss together.
5Garnish with basil and parmesan, serve immediately.
This dish can easily be made without any meat. You can even add a wider variety of vegetables if you'd like.
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