Description
A colorful and flavorful dish that balances fresh vegetables with savory shrimp and pasta, perfect for family dinners or gatherings.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté the minced garlic for about 30 seconds until fragrant, but take care not to burn it.
- Cook the shrimp for about 3-4 minutes until pink and opaque, then set them aside.
- Prepare the vegetables—add bell peppers, zucchini, and cherry tomatoes to the skillet; cook for about 5-7 minutes until tender.
- Combine the shrimp back into the skillet, adding Italian seasoning, salt, and pepper. Mix well.
- Toss in the cooked pasta and gently mix everything together.
- Serve in a dish, garnishing with fresh basil if desired. Enjoy!
Notes
For a creamier sauce, consider adding heavy cream or cream cheese. This dish can also be served chilled as a pasta salad in warmer months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Pasta Primavera, Shrimp Pasta, Easy Dinner, Family Recipe, Colorful Pasta, Italian Cuisine