Summer Veggies with Pasta and Shrimp

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.

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Summer Veggies with Pasta and Shrimp

Yield: 6

Prep Time: 15 min.

Cook Time: 15 min.

Total Time: 30 min.

Ingredients:

1 1/2 lbs shrimp, cleaned and shelled
4 cloves of garlic, minced (divided)
Sea salt and freshly cracked pepper, to taste
8 oz whole grain penne pasta, cooked per instructions
2 1/2 tbsp olive oil (divided)
7-8 mushrooms, quartered
1/4 red onion, sliced thinly
2 small baby bell peppers, sliced thinly (I used yellow & orange)
10 spears of asparagus, ends removed & cut in half
1 zucchini, diced
Large handful of grape tomatoes
Crushed red pepper flakes, to taste
Parmesan cheese, shredded
Fresh basil, chopped

Directions:

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 and basil on top; toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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25 Responses to “Summer Veggies with Pasta and Shrimp”

  1. 1

    jeri — August 21, 2012 @ 11:14 pm

    I know I’m in the minority, but I just don”t like pasta. Or rice, for that matter. But this would make a great messy sandwich. Thanks.

    [Reply]

  2. 2

    Diane — August 21, 2012 @ 11:48 pm

    Love pasta and this sounds amazing. Diane

    [Reply]

  3. 3

    Lia — August 22, 2012 @ 2:58 am

    It looks so refreshing and mouth watering!! I love this combination of yours. Thanks for sharing,
    Lia.

    [Reply]

  4. 4

    Grubarazzi (@Grubarazzi) — August 22, 2012 @ 4:46 am

    This looks so healthy and colorful. I want it for dinner!

    [Reply]

  5. 5

    Larry — August 22, 2012 @ 5:17 am

    The veggies sure do give it a burst of color.

    [Reply]

  6. 6

    Kim in MD — August 22, 2012 @ 5:28 am

    That is one gorgeous bowl of pasta, Pam! It looks like summer on a plate!

    [Reply]

  7. 7

    Jenn's Food Journey — August 22, 2012 @ 5:29 am

    I love dishes like this in the summer… light and fresh and simple… can’t ask for a better meal!!

    [Reply]

  8. 8

    Mary — August 22, 2012 @ 5:58 am

    This meal has my name all over it. I adore simple vegetable stir fries like this.

    [Reply]

  9. 9

    RavieNomNoms — August 22, 2012 @ 6:41 am

    That is a lovely pasta! So fresh for the summer!

    [Reply]

  10. 10

    Biz — August 22, 2012 @ 8:51 am

    That looks delicious! Sans the onions, I am all over this one – summer in a bowl!

    [Reply]

  11. 11

    Rhonda (@diningalone) — August 22, 2012 @ 10:03 am

    Look at all of those gorgeous veggies, this looks amazing.

    [Reply]

  12. 12

    Lindsay Herman — August 22, 2012 @ 11:07 am

    Looks beautiful and delicious!!!

    [Reply]

  13. 13

    Amy W — August 22, 2012 @ 12:57 pm

    This has nothing to do with this recipe (although it looks deLISious) but I was just reading your FAQ page and wanted to pass this along: http://www.worldmarket.com/product/moroc+flatware.do?sortby=ourPicks&from=fn

    [Reply]

    • Pam replied: — August 22nd, 2012 @ 2:22 pm

      Amy,

      I have this flatware too but they are cocktail size pieces (very small) instead of regular size forks, spoons, and knives, which is what my readers have been wanting to get but Cost Plus no longer carries them. Thanks for the link.

      Cheers,
      Pam

      [Reply]

  14. 14

    Joanne — August 22, 2012 @ 2:58 pm

    I love how colorful this dish is!! And full of so many of my favorite things!

    [Reply]

  15. 15

    Chris — August 22, 2012 @ 5:43 pm

    This is all great but what really impressed me was how perfect your mise en place is aligned in that picture.

    [Reply]

  16. 16

    teresa — August 22, 2012 @ 5:45 pm

    this is so pretty to look at, it’s so bright and colorful! i bet it’s just as delicious!

    [Reply]

  17. 17

    Marjie — August 22, 2012 @ 6:00 pm

    The shrimp makes it oh, so delightful! Of course, the veggies are great, too, but I do love shrimp.

    [Reply]

  18. 18

    Words Of Deliciousness — August 22, 2012 @ 8:12 pm

    Yum, so delicious.

    [Reply]

  19. 19

    Chung-Ah | Damn Delicious — August 22, 2012 @ 11:41 pm

    Love that this is a “clean-out-your-fridge” recipe! I always have lingering veggies that need to be used up!

    [Reply]

  20. 20

    Lemon Basil Vinaigrette | Saltlicker — August 23, 2012 @ 5:33 am

    [...] wanted to serve a light salad to pair with the Summer Veggies with Pasta and Shrimp so I decided to do a simple spinach salad with a tasty vinaigrette.  I found this recipe at Tiny [...]

  21. 21

    Merrill Ann Gonzales — August 24, 2012 @ 12:27 pm

    So many great recipes… Hope I live long enough to enjoy half of them!!!

    [Reply]

  22. 22

    Lemon Basil Vinaigrette | My Best Cookbook — August 28, 2012 @ 5:03 pm

    [...] wanted to serve a light salad to pair with the Summer Veggies with Pasta and Shrimp so I decided to do a simple spinach salad with a tasty vinaigrette.  I found this recipe at Tiny [...]

  23. 23

    Summer Veggies with Pasta and Shrimp | My Best Cookbook — August 28, 2012 @ 5:04 pm

    [...] Print [...]

  24. 24

    a — August 29, 2012 @ 1:22 am

    c

    [Reply]

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