Shrimp and Vegetable Pasta

Name: Shrimp and Vegetable Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 250 g spaghetti or linguine; 450 g shrimp (peeled and deveined); 1 cup broccoli florets; 1 medium red bell pepper (sliced); 1 medium zucchini (sliced); 3 cloves garlic (minced); 2 tablespoons olive oil; 1/2 cup vegetable or chicken broth; 1 teaspoon Italian seasoning; to taste salt and pepper; 1/4 cup fresh parsley (chopped); 1/4 cup Parmesan cheese (grated)

35 min 4 servings Easy

All Recipes

Deliciously light pasta with shrimp and fresh vegetables, perfect for a quick and healthy meal.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Pasta is a versatile dish that can be adapted to include a variety of ingredients, making it a favourite in many households. This Shrimp and Vegetable Pasta combines the rich taste of shrimp with the freshness of seasonal vegetables, creating a meal that is both nutritious and satisfying. The combination of shrimp and vegetables not only adds flavour but also provides a healthy balance of protein, vitamins, and minerals. This dish is perfect for a quick weeknight dinner, offering a delightful blend of textures and tastes that everyone will love.

Instructions

Cook pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

Pro tip: Al dente means the pasta should be firm to the bite.

Prepare shrimp

In a large pan over medium heat, add 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from pan and set aside.

Pro tip: Ensure shrimp reach an internal temperature of 145°F (63°C).

Sauté vegetables

In the same pan, add the remaining olive oil. Sauté garlic for 30 seconds until fragrant, then add broccoli, bell pepper, and zucchini. Cook for 5-7 minutes until tender.

Pro tip: Avoid overcooking to maintain a slight crunch in the vegetables.

Combine ingredients

Return shrimp to the pan. Add broth, Italian seasoning, and reserved pasta water. Stir well and season with salt and pepper to taste.

Pro tip: Adjust the sauce consistency with more pasta water if needed.

Mix with pasta

Add the cooked pasta to the pan and toss everything together to combine well with the sauce and vegetables.

Pro tip: Ensure pasta is evenly coated with the sauce.

Serve

Divide the pasta among plates. Garnish with chopped parsley and grated Parmesan cheese before serving.

Pro tip: Serve immediately for the best flavour and texture.

💡

Tips & Tricks

Use fresh shrimp for the best flavour and texture.
Cut vegetables evenly for uniform cooking.
Reserve some pasta water to adjust the sauce consistency.

Frequently Asked Questions

What vegetables can I use in shrimp pasta?

You can use broccoli, bell peppers, zucchini, asparagus, or spinach.

How do you keep shrimp from being rubbery?

Cook shrimp over medium heat for 2-3 minutes per side until pink and opaque.

Can I use frozen shrimp?

Yes, but be sure to thaw them completely before cooking for even cooking.

What type of pasta works best?

Spaghetti, linguine, or fettuccine work well with this dish.

How do I know when shrimp are done?

Shrimp are done when they are pink and opaque, with an internal temperature of 145°F (63°C).

Serving Suggestions

Serve this Shrimp and Vegetable Pasta with a sprinkle of fresh parsley and grated Parmesan cheese for added flavour. It pairs well with a crisp white wine or a light salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.

Nutrition per serving

420

Calories

30g

Protein

12g

Fat

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