Shrimp Scampi Primavera

Shrimp scampi primavera is what happens when two Italian-American restaurant classics decide to share a plate. The garlic-and-lemon scampi treatment for the shrimp, the bright fresh-vegetable energy of pasta primavera, and a tangle of spaghetti to bring it all together.

The trick is timing. Shrimp cook in five minutes flat, so everything else needs to be ready before they hit the pan. Garlic and lemon zest sizzle in olive oil for thirty seconds (no longer, or the garlic burns). Then the shrimp and vegetables go in together for a quick sauté. Lemon juice, salt, pepper, and a generous handful of fresh basil and parsley finish the pan.

Serve immediately. This is a dish that loses its sparkle if it sits.

Pro Tips

• Have all ingredients prepped before you turn on the heat. Once the garlic hits the oil, the dish moves fast.
• Don’t overcook the shrimp. They’re done the moment they curl into a C-shape and turn opaque pink. A tighter O-shape means overcooked.
• Reserve a half cup of the pasta cooking water before draining. A splash loosens the sauce and helps it cling to the pasta.
• Add the basil and parsley off the heat. Fresh herbs lose their punch when cooked too long.

Variations

• Use whatever spring vegetables look best: asparagus tips, snap peas, zucchini ribbons, or cherry tomatoes all work.
• Add a splash of dry white wine after the garlic for a more classic scampi profile.
• Top with grated Parmesan or a pinch of red pepper flakes for extra dimension.