THE RECIPE JOURNAL · Main Course
Zesty Shrimp Primavera with Garlic and Shishito Peppers
This vibrant dish combines tender shrimp with fresh vegetables and a hint of garlic for a burst of flavor in every bite. It’s a quick and easy meal that’s perfect for a weeknight dinner or a light, satisfying lunch.
FROM THE KITCHEN • Zesty Shrimp Primavera with Garlic and Shishito Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a big pot of salted water to a boil. Cook the angel hair pasta for just a minute or so less than the package says—about 3 to 4 minutes—stirring now and then. Before you drain it, scoop out a quarter cup of the pasta water and set it aside. Drain the pasta and put it back in the pot.
02
Step 2
Next, heat up 1 1/2 tablespoons each of butter and olive oil in a large skillet over medium-low. Toss in the garlic with a pinch of salt and cook until it smells amazing, about a minute—just be careful not to burn it. Add the zucchini, yellow squash, shishito peppers, and some red pepper flakes. Cook everything until the veggies start to soften, around 3 to 5 minutes.
03
Step 3
Push the veggies out to the edges of the pan. In the middle, add the rest of the butter and olive oil, and turn the heat up to medium. Once the butter melts, add the shrimp right in the center and the peas around the sides. Cook the shrimp, stirring occasionally, for 2 to 3 minutes until they turn pink and are just cooked through.
04
Step 4
Pour in the reserved pasta water and let everything bubble gently for about 3 minutes to meld the flavors. Take the skillet off the heat.
05
Step 5
Finally, add the pasta back into the pot and gently toss it with the shrimp and veggies. Give it a taste, and add a little more salt if it needs it. Serve with a sprinkle of Parmesan cheese on top.
Why you’ll love it
This dish brings together bright, fresh flavors with a hint of spice from the shishito peppers. It’s light yet satisfying, making it perfect for a quick weeknight meal or a special dinner. Plus, the combination of shrimp and vegetables offers a healthy balance of protein and nutrients.
How to serve
Serve this with a side of crusty bread or over a bed of pasta or rice to soak up the flavorful sauce. A simple green salad with a lemon vinaigrette pairs nicely to keep the meal light and refreshing.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to keep the shrimp tender and avoid overcooking. Avoid freezing as shrimp can become rubbery after thawing.
