Shrimp and Vegetable Pasta

How to make Shrimp and Vegetable Pasta

For the past 25 years we’ve been cooking up this light and colorful heart-healthy dish.  The combination of flavors over pasta makes this an easy family dinner.  Make it your own with other protein options like chicken, tofu, or scallops.

Vegan Vegan


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


  1. In a large sauté pan, warm 1/4 c of olive oil. Add onion and garlic. Cook until garlic and onion are tender.
  2. 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.
  3. Add vegetables to sauté pan. Cook on medium-high heat. Stir frequently until all vegetables are tender (approx. 8-10 minutes).
  4. While vegetables are cooking, prepare pasta and drain.
  5. In a medium sauté pan, cook shrimp in 2 T olive oil over medium heat until outer edges are golden brown.
  6. Add shrimp to vegetables. Sauté for 2-3 min.
  7. Place pasta in a large bowl. Top with vegetables and shrimp.
  8. Place pasta in a serving large bowl. Top with vegetables, shrimp, and cheese. Serve and enjoy!

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Professional Nutrition Consulting provides professional advice by educating clients on their individual nutritional needs. We believe fueling our body with the proper variety and portion of foods at consistent times of the day will lead to a healthier life.