Shrimp and Vegetable Pasta is a delightful and versatile dish that combines succulent shrimp with a medley of fresh vegetables and tender pasta, all tossed in a light and flavorful sauce. This recipe is perfect for a quick weeknight dinner or a casual get-together, offering a balanced and nutritious meal that’s both satisfying and easy to prepare. The combination of shrimp, colorful vegetables, and perfectly cooked pasta, all infused with garlic, lemon, and herbs, creates a symphony of flavors and textures that will leave everyone asking for seconds.
Ingredients:
- 12 oz pasta (such as linguine, spaghetti, or penne)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 cup peas (fresh or frozen)
- 1/4 cup white wine or chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- Cook the Shrimp:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced bell peppers, zucchini, and cherry tomatoes. Cook for 4-5 minutes until the vegetables are tender but still crisp. Stir in the peas and cook for another 2 minutes.
- Deglaze the Pan:
- Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the liquid has reduced slightly.
- Combine Pasta and Sauce:
- Return the cooked shrimp to the skillet along with the cooked pasta. Toss everything together to combine.
- Add the grated Parmesan cheese, chopped parsley, dried oregano, red pepper flakes (if using), and lemon juice. Toss to coat evenly, adding a bit of the reserved pasta water if needed to achieve the desired consistency.
- Serve:
- Season with salt and pepper to taste. Serve the shrimp and vegetable pasta hot, garnished with additional Parmesan cheese and fresh parsley if desired.
Enjoy this flavorful and vibrant Shrimp and Vegetable Pasta as a delicious and wholesome meal that’s perfect for any occasion, offering a delightful blend of fresh ingredients in every bite.
