I wanted a light and healthy meal for dinner so I decided to toss some whole grain pasta together with the vegetables and shrimp. This dish was full of veggies, plump and juicy shrimp, and topped with Parmesan cheese. It was a big hit with all of us and we had the leftovers for dinner the following night and it was just as tasty. This is a quick, healthy, and delicious meal and a great way to use up those veggies in your fridge!
Clean the shrimp and place them in a dish. Season the shrimp with salt and pepper, to taste and toss in 2 cloves of minced garlic. Toss to coat evenly then cover and place into the refrigerator for 30 minutes. Cook the pasta in salted water per instructions. Drain the pasta reserving 1/4 cup of the cooking liquid. Set aside.
While the pasta is cooking heat 1/2 tablespoon in a skillet over medium high heat; add the mushrooms and let them sit, without stirring, for 2-3 minutes; Toss the mushrooms around and add another 1/2 tablespoon of olive oil. Next add the onion and bell pepper to the skillet, stirring occasionally, cook for 3-4 minutes; add the asparagus, zucchini, and grape tomatoes and cook for 2 minutes; add the last 2 cloves of minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet and set aside in a bowl.
Add 1/2 tablespoon of olive oil to the skillet over medium high heat. Once the pan is hot, add the shrimp and let them sit for 2 minutes then toss them to cook the other side, about 1-2 minutes, or until cooked through. Remove from the pan and set aside.
Add the last tablespoon of olive oil into the skillet then toss in the pasta, veggies, and shrimp and the reserved water. Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste then sprinkle Parmesan on top; toss to coat evenly. Serve immediately. Enjoy.