Ingredients
1 tbsp. extra-virgin olive oil
1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 c. halved cherry tomatoes
1 zucchini, cut into half-moons
1 yellow squash, cut into half-moons
3 cloves garlic, minced
1 lb. fettuccine
3 1/2 c. water
2 c. half-and-half
1 tsp. dried oregano
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1 lb. shrimp, peeled and deveined
3/4 c. freshly grated Parmesan
Freshly basil, for serving
Preparation
Step 1In a large pot over medium heat, heat oil. Add onions, bell peppers, tomatoes, and squashes. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Step 2Add pasta, water, half-and-half, oregano, salt, pepper, and red pepper flakes and season with salt and pepper. Bring to a boil, and cook for 15 minutes. Add shrimp and cook until shrimp is opaque and pasta is al dente, 3 to 5 minutes more. Stir in Parmesan. Step 3Top with basil before serving.
Looking for primavera recipes? Try our Primavera Stuffed Chicken. It’s a site favorite! Have you made this? Let us know how it went in the comments below!
