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15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta

Libby with Lemony Thyme
15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta needs to be on your dinner rotation this summer.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Course Entree
Servings 4


  • 8 ounces dried pappardelle pasta
  • 1 Tablespoon olive oil
  • 4 cups diced or sliced summer veggies such as: corn, zucchini, yellow squash, peppers, cherry tomatoes, asparagus, broccoli
  • 1 pound medium or large peeled & deveined raw shrimp
  • 2 Tablespoons butter
  • 3 cloves garlic minced
  • 1 lemon
  • 1 cup parmesan cheese finely grated
  • fresh parsley chopped
  • salt & pepper to taste


  • Boil Pappardelle Pasta al dente, according to package instructions.
  • Heat olive oil in a large skillet. Add in sliced and diced veggies and saute 3-4 minutes over medium high. Add in peeled and deveined shrimp and stir to combine. Cover and cook an additional 2-3 minutes, until shrimp are opaque and cooked through. Add in butter and garlic, stir to combine.
  • Add drained pasta to shrimp and veggie pan, reserving 1/2 cup of cooking liquid. Add cooking liquid, juice of a 1/2 lemon, and 3/4 cup parmesan cheese to pan. Stir until pasta is well coated. Season with salt & pepper and additional lemon juice to taste.
  • Serve shrimp & veggie pasta family style on a platter. Sprinkle top with remaining parmesan cheese and fresh chopped parsley.