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How to Cook End-of-Summer Pasta Primavera with Shrimp

End of Summer Pasta Primavera with Shrimp - CookingWithKimberly.comI was in the mood for a “gorgeous” dinner tonight, and looked in our garden. It’s the end of summer and our garden has been better days, but we still have some stragglers: eggplant, tomato, green bean, green and red peppers, and great herbs. Voila! Instant dinner…Check it out, and enjoy the end of your summer! ~ Kimberly Edwards 😀

Type: Pasta Recipe
Serve With: Your favorite wine!
Prep Time: 5-10 min
Cook Time: 15-20 min
Yield: Serves 5


  • 1  pkg (450 g) bucatini – or any other shaped pasta you like
  • 450 g shrimp – You could use scallops, mussels, lobster, crab…if you like.
  • 2 1/2 cups chopped vegetables – use a mis of whatever you have; I had eggplant, onion, green & red pepper, and green beans.
  • 2 1/2 cups chopped tomatoes
  • 1/2 cup olives – chopped
  • 3/4 cup white wine – Use your favorite or what you have, even if it’s red.
  • 2 cloves garlic – finely minced
  • 5 tbsp olive oil
  • ~ 12 leaves basil – fresh or 1/2 tsp dry
  • handful of parsley – fresh or 1/2 tsp dry
  • freshly cracked black pepper – to taste
  • 1 tbsp sea salt + to taste
  • 1 bay leaf
  • 1/2 tsp red chili pepper flakes – or to taste
  • 1 1/2 tbsp honey
  • freshly cracked black pepper – to taste
  • 1 tbsp sea salt + to taste
  • Parmesan cheese – to sprinkle

1. Put stock pot/large pot of water with the salt and bay leaf on stove on high heat to boil. When water boils, add whole package of pasta and stir frequently until pasta is about 2-3 min away from being al dente. Add shrimp at this point (2-3 min before al dente), and bring back to a boil. Once it reaches a boil, strain entire pot into a collander. Coat with rest of olive oil, ~3 tbsp.

2. While waiting for water to boil, wash and chop vegetables, keeping harder vegetables together separately, and softer vegetables together separately.

3. In a large frying pan, heat 2 tbsp olive oil on medium-high heat.

4. Start sauteeing hard vegetables in frying pan for about 5-8 min. Then, add soft vegetables and sautee for ~3 min. Add some of the cracked black pepper and red chili pepper flakes.

5. Add tomatoes, olives and garlic, and sautee for ~ 5 min.

6. Add wine, 1/2 of the chopped herbs and reduce for ~3 min.

7. Once pasta and shrimp are finished and coated with olive oil, cover it with the vegetable sauce mixture.

8. Toss everything with the remaining cracked black pepper and chili pepper flakes, and cover the pasta with parmesean cheese.

9. Serve and Enjoy!

This went off as a real hit tonight! The olives and Parmesan cheese are all the salt you need, and the balance of tomato acidity and sweetness. Fresh deliciousness from the garden at the end of summer…As I’ve said before, I intend to squeeze every last bit out of summer! Beautiful!

I hope you enjoyed this Shrimp Recipe on Cooking With Kimberly. Until next time…

Eat Deliciously!

[tags]pasta, primavera, vegetables, shrimp, pasta primavera, Italian food, Italian recipe, seafood, vegetables[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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1 Comment

  1. Wonderful pages! Keep up the great work.

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