Pasta with shrimp and vegetables

Pasta with shrimp and vegetables

One of the most practical and easy to prepare recipes is pasta with shrimp and vegetables, the selection of good noodles, seasonings and spices along with a good white wine makes this dish one of the most versatile and ideal for lovers of fish and seafood.

Ingredients

  • 1 pound or 450 grams of fresh or frozen raw shrimp, peeled, deveined and without tails
  • 250 grams fine pasta noodles, whole wheat linguine or similar
  • 1 red onion, peeled and diced
  • 4 cloves garlic
  • 4 tablespoons of chopped fresh parsley
  • 2 tablespoons of extra virgin olive oil
  • 150 grams Parmesan cheese
  • 700 grams or 24 ounces mixed vegetables
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup dry white wine or low-sodium chicken broth substitute
  • 2 lemons
  • Salt and black pepper to taste

Another dish you’ll love is spaghetti with garlic shrimp.

Preparation

  1. In a large pot of salted water to taste, cook pasta until al dente, according to package directions. Reserve ¼ cup of the pasta water, drain the remaining water, and then toss with a little olive oil to prevent sticking. Then set aside.
  2. Meanwhile, rinse the shrimp and pat dry with a colander. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until fragrant, about 2 minutes. Add the finely chopped garlic and cook 1 minute more.
  3. Add the shrimp and then sprinkle with half the amount of red pepper (¼ or ½ teaspoon depending on your desired spice level), ½ teaspoon black pepper and ½ teaspoon salt. Sauté, stirring to coat with garlic, cook until both sides of the shrimp are pink and opaque, about 3 to 4 minutes. Transfer to a plate and set aside.
  4. Heat the remaining tablespoon of olive oil over medium-high heat. Add the vegetables and the remaining ¼ or ½ teaspoon red pepper, ½ teaspoon salt and ½ teaspoon black pepper. Cook until the vegetables are hot and sauté for 3 to 5 minutes. Add the white wine and return the shrimp to the pan. Cook for 2 minutes, allowing wine to reduce. Add grated lemon zest and juice, then remove from heat.
  5. Add pasta to skillet and toss to coat. If pasta is too dry, add a little of the reserved pasta water. Serve hot, topped with Parmesan cheese and parsley. Add salt and pepper to taste and enjoy this tasty pasta with shrimp and vegetables.
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