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Summer Veggies with Pasta and Shrimp

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!

Summer Veggies with Pasta and Shrimp

How to Make Summer Veggies with Pasta and Shrimp

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 them 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.

Summer Veggies with Pasta and Shrimp

 

 

Summer Veggies with Pasta and Shrimp

Summer Veggies with Pasta and Shrimp

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Italian
Servings: 6
Author: Pam / For the Love of Cooking

Ingredients

  • 1 ½ lbs shrimp cleaned and shelled
  • 4 cloves of garlic minced (divided)
  • Sea salt and freshly cracked pepper to taste
  • 8 oz penne pasta cooked per instructions
  • 2 ½ tbsp olive oil divided
  • 7-8 mushrooms quartered
  • ¼ red onion sliced thinly
  • 2 small baby bell peppers sliced thinly (I used yellow & orange)
  • 10 spears of asparagus woody 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

Instructions

  • 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 them 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.
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26 Comments

  1. 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.

    1. 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