How to make Shrimp and Vegetable Pasta
This light and colorful pasta dish is both delicious and nourishing. Shrimp adds lean protein and omega-3s for heart and brain health, while fresh vegetables provide vitamin C, antioxidants, and vibrant flavor. Whole grain pasta brings satisfying fiber to support digestion and steady energy.
Quick to make yet elegant enough for guests, this Shrimp & Vegetable Pasta is versatile and easy to customize—try it with chicken, tofu, scallops, or your favorite seasonal veggies.
Ingredients
6 servings
- ½ c extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 Tablespoon fresh garlic, minced
- 1 c mixed peppers, chopped
- 1 c spinach
- ½ c sun dried tomatoes, julienned
- ½ c kalamata olives, pitted
- 2 Tablespoons basil pesto
- fresh ground pepper, to taste
- salt, to taste
- 1 lb farfalle (bowtie) pasta
- 1 lb shrimp, thawed, peeled, and deveined
- ½ c pecorino romano cheese, grated
Directions
- In a large sauté pan, warm 1/4 c of olive oil. Add onion and garlic. Cook until garlic and onion are tender.
- Place all vegetables in a medium mixing bowl. Add the remaining extra virgin olive oil, 2 T of pesto, fresh ground pepper and sea salt. Mix and coat fresh vegetables evenly.
- Add vegetables to sauté pan. Cook on medium-high heat. Stir frequently until all vegetables are tender (approx. 8-10 minutes).
- While vegetables are cooking, prepare pasta and drain.
- In a medium sauté pan, cook shrimp in 2 T olive oil over medium heat until outer edges are golden brown.
- Add shrimp to vegetables. Sauté for 2-3 min.
- Place pasta in a large bowl. Top with vegetables and shrimp.
- Place pasta in a serving large bowl. Top with vegetables, shrimp, and cheese. Serve and enjoy!
