Name: 15 Minute Summer Garden Pasta with Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 6 tablespoons butter; 1/4 cup flour; 12 oz dried pasta; 1 quart chicken broth; 1 lb frozen shrimp (peeled and deveined); 2 1/2 cups cheese ((I used 2 cup cheddar & 1/2 cup parmesan)); 1/2 teaspoon both salt and pepper; 2-3 cups grated summer squash or zucchini; 6 tablespoons fresh herbs ((I used 3 T basil & 3T rosemary)); 1 cup cherry tomatoes

This 15 minute summer garden pasta with shrimp has quickly become a staple in our summer meal rotation!

It’s so easy and quick for those late summer nights. Produce from my garden such as summer squash and cherry tomatoes are some of the main ingredients!

In the summer garden there’s an abundance of produce all at once and it can be overwhelming. The squash especially can grow so large and a vine produces many fruits if it’s been a good year. All of the sudden you can have more squash than you know what to do with and we can only make so much zucchini bread. 😉 So bring on the summer garden pasta!

This dish is designed to be tweaked as you need for your garden bounty. You can follow my exact recipe a no-brainer dish, but you can also just use it as a base and mix in whatever herbs, veggies, or cheeses you have on hand.

I chose shrimp for this dish because it’s delicious and it cooks up incredibly quick from frozen, but you can sub in any protein you’d like. I have even used a chickpea pasta before, added some frozen peas the dish, and those two items acted as my protein.

15 minute summer garden pasta with shrimp using Jovial pasta

This time I choose Jovial’s gluten free brown rice pasta. I like that the brown rice pasta is a complex carbohydrate which is easier on the blood sugar, and I also love the texture of their brown rice pasta. It’s been far superior to any brown rice pasta I’ve ever had!

Why You Will Love This 15 Minute Summer Garden Pasta with Shrimp

basket of produce and a summer squash lying next to a pot full of cooked pasta

What I adore about this recipe is it’s simplicity. It’s an all in one dish that covers your carb, veggie, and protein.

Boom! Done.

The squash is one of the main ingredients, but not as a noodle that needs to be time consumingly sliced or spirialized. I simply use the same box grater I used for the cheese and grate the squash right into the dish. It only take a minute or two!

In case you haven’t noticed, I really like to keep my recipes simple and qucik, yet elegant.

The elegance comes in here with the shrimp. It seems fancy if your not used to working with it, but peeled, frozen shrimp cooks up in as little as 5 minutes. It’s one of the easiest frozen proteins to keep on hand.

I also love that this dish can be relatively light. The creamy sauce consists of chicken broth and cheese as opposed to the usual cream and cheese. Select lighter cheeses such as parmesan or mozzarella to lighten it up even more!

Tips For Making 15 Minute Summer Garden Pasta with Shrimp

This recipe is intended to be quick as possible! I suggest gathering all your ingredients before hand so you can just cook and go!
This dish is intended to be versatile for your summer garden bounty! Create your own flavor combinations of herbs and mix in any veggie you have on hand. Spring greens would be lovely in this dish!
You can use any mixture of cheese you wish so long as it adds up to 2 1/2 cups of cheese in total. My version was 2 cups cheddar cheese and 1/2 cup parmesan cheese.
Grate your own cheese for the creamiest consistency. Pre-shredded cheese is definitely handy, but it’s coated in a starch that keeps the cheese from sticking together in the packaging. This in turn can interfere with the creaminess of your pasta.

Tools You May Need For 15 Minute Summer Garden Pasta

Skillet (this is the cast iron skillet I use most!)

Cutting Board

Chefs Knife

Measuring Cups

Measuring Spoons

How to Make 15 Minute Summer Garden Pasta with Shrimp

Start by melting 4 tablespoons of butter in the pot over medium heat.

Sprinkle in the flour over the surface of the melted butter and whisk until it is bubbly and it has thickened into more of sauce consistency.

flour and butter whisked until smooth in a pan

Add your salt and pepper and whisk again.

Then, add your uncooked pasta to the dish and get it well coated in your flour and butter mixture.

dried pasta being coated in a flour and butter mixture

Now, pour in the chicken broth. Squish things around with the back of a spoon until as much of your pasta is submerged in the broth as possible.

Place the lid on your pot and let it cook until al dente according to your pasta’s directions. Stir half way through to ensure the pasta is cooking evenly.

Meanwhile, get your shrimp going while the pasta cooks.

For the Shrimp

Start by melting 2 tablespoons of butter in a large skillet over medium heat

Once your butter is melted and your pan is hot, add the frozen shrimp.

The shrimp is done cooking once it turns pink and this can happen in as little as just a few minutes on each side.

When the shrimp has thoroughly turned pink on both sides, turn off your pan and add one more tablespoon of butter to melt over the top of the shrimp and create a silky sauce.

cooked shrimp in a cast iron skillet with a slab of butter melting on the top

Set the shrimp aside for now to be added to the dish later.

Finishing the dish

By now your pasta should be done cooking.

steamy cooked pasta in a ivory dutch oven

Grate your 2 1/2 cups of cheeses and add it to your pasta.

cooked pasta in a dutch oven and grated cheeses sitting on a cutting board

Stir until melted and creamy.

Grate your 2-3 cups of summer squash and stir into the pasta.

Now add in your chopped herbs, cherry tomatoes, and the shrimp with all it’s cooking liquid.

shrimp, grated summer squash, herbs and cherry tomatoes all about to be mixed into pasta

Finally toss all together, give one last taste test, and salt and pepper to taste if you feel it needs a little more.

Top with fresh herbs for garnish and serve on a beautiful platter!

15 minute summer garden pasta with shrimp on a platter

Printable Recipe

If you give this recipe and try and love it, would you consider giving it a 5 star review? This lets others know that this is a truly delicious recipe worth making and they don’t have to just take my word for it. 😉

15 Minute Summer Garden Pasta with Shrimp

This super quick creamy and delicious pasta dish is surprisingly light and is the perfect way to use up your summer garden bounty!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 8

Ingredients

6 tablespoons butter
1/4 cup flour
12 oz dried pasta
1 quart chicken broth
1 lb frozen shrimp peeled and deveined
2 1/2 cups cheese (I used 2 cup cheddar & 1/2 cup parmesan)
1/2 teaspoon both salt and pepper
2-3 cups grated summer squash or zucchini
6 tablespoons fresh herbs (I used 3 T basil & 3T rosemary)
1 cup cherry tomatoes

Instructions

Start by melting 4 tablespoons of butter in the pot over medium heat.
Sprinkle in the flour over the surface of the melted butter and whisk until it is bubbly and has thickened into more of sauce consistency.
Add your salt and pepper and whisk again.
Then, add your uncooked pasta to the dish and get it well coated in your flour and butter mixture.
Now, pour in the chicken broth. Squish things around with the back of spoon until as much of your pasta is submerged in the broth as possible.
Place the lid on your pot and let it cook until al dente according to your pasta's directions. Stir halfway through to ensure the pasta has cooked evenly.
Meanwhile, get your shrimp going while the pasta cooks.

For the Shrimp

Start by melting 2 tablespoons of butter in a large skillet over medium heat
Once your butter is melted and you pan is hot, add your frozen shrimp.
The shrimp is done cooking once it turns pink and this can happen in as little as just a few minutes on each side.
When the shrimp has thoroughly turned pink on both sides, turn off your pan and add one more tablespoon of butter to melt over the top of the shrimp and create a silky sauce.
Set the shrimp aside for now to be added to the dish later.

To Finish the Dish

By now your pasta should be done cooking
Grate your 2 1/2 cups of cheeses, add it to your pasta, and stir until melted and creamy.
Grate your 2-3 cups of summer squash and stir into the pasta.
Now add in your chopped herbs, cherry tomatoes, and the shrimp with all it's cooking liquid.
Finally toss all together, give one last taste test, and salt and pepper to taste if you feel it needs a little more.
Top with some fresh herbs for garnish and serve on beautiful platter!

15 minute summer garden pasta with shrimp on an ironstone platter

Looking for an Easy Dessert?

Try my super fast and delicious sourdough apricot fritters! They would pair perfectly with this fresh summer pasta!

sourdough Apricot fritters sitting on a white plate with whole dried apricots

More Recipes From My Cottage Kitchen

Easiest Ever Cinnamon Butter Croissants

Simple Goat Cheese and Dill Egg Dish

Sourdough Apple Pancake Layer Cake with Maple Cream Filling

Chocolate Covered Strawberry Sourdough Scones

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Thank you so much for joining me here for this 15 minute summer garden pasta recipe! I had so much fun creating a recipe in which I could use up my summer bounty and I was so excited to be able to share it with you today!

I truly hope you enjoy!

Have a lovely day friend!