Blog

SUMMER PASTA RECIPES

1.  SUMMER PASTA PRIMAVERA

PASTA PRIMAVERA.jpg

INGREDIENTS

1 {9 ounce} package Buitoni Refrigerated Fettuccine

4 tablespoons Olive Oil, divided

Kosher Salt and Ground Black Pepper, for seasoning

1 pound Large Raw Shrimp, peeled and deviened

1 whole Lemon, zested and juiced

2 whole Zucchini, sliced into thin rounds

1 dry pint Cherry Tomatoes, sliced in half

2 cloves Garlic, minced

1 bunch Basil, chopped

1 cup Parmesan, shredded, plus more for garnish

INSTRUCTIONS

Cook pasta according to package, reserve 1/2 cup cooking liquid.

In a large saute pan heat 2 tablespoons olive oil to medium high heat. Season shrimp with salt and pepper. Add to the pan and saute for 2 minutes per side. Add lemon zest and juice to pan. Toss with shrimp to coat. Remove shrimp to a plate and set aside.

In the same pan add 2 more tablespoons of olive oil saute zucchini for 6 minutes until tender. Add tomatoes and garlic, stir together and cook until fragrant, about 30 seconds. Season with a pinch of kosher salt and pepper. Add pasta to the pan and toss to incorporate. Add reserved cooking liquid, basil, and parmesan. Toss in lemon shrimp and serve immediately.

Garnish with extra shredded parmesan. Enjoy!

Recipe and Image from Dash of Savory

3.  CILANTRO LIME SHRIMP SCAMPI PASTA

SHCIRMP SCAMPI.jpg

INGREDIENTS

1 lb raw shrimp peeled and deveined

2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

4 garlic cloves minced

1/2 cup cilantro , fresh, chopped

1/4 cup chicken stock

1/4 cup white wine 

2 tablespoons lime juice freshly squeezed

4 ounces pasta linguine or fettuccine

fresh cilantro chopped, for garnish

INSTRUCTIONS

Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.

Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.

Cook pasta according to package instructions. Drain.

Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if need.

Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.

Recipe and Image from Julia's Album

4.  FRESH SUMMER SPAGHETTI

FRESH SUMMER SPAGHETTI.jpg

INGREDIENTS

400 grams dried spaghetti (gluten-free, if needed)

1/4 cup olive oil

4 garlic cloves, thinly sliced

8 cups (about 2 1/2 lb.) cherry tomatoes, half of them cut in half

1/2 ounce basil, thinly sliced

2 teaspoons sea salt

1/2 lb. burrata or buffalo mozzarella (omit for vegan)

Reduced balsamic vinegar, to drizzle (don't skip this!)

INSTRUCTIONS

Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.

While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.

Remove the pan from the heat and stir in the basil and sea salt.

When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and a splash of the reserved pasta water. Toss and add more pasta water if it seems a little dry. (I usually end up adding about 3/4 cup of pasta water.)

Serve the pasta with the burrata on top (if you're using it) and a generous drizzle of reduced balsamic vinegar.

Recipe and Image from The Endless Meal

4. SHRIMP AND AVOCADO PASTA