Shrimp Primavera recipe

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Ingredients

1 (16 ounce) package rigatoni pasta
1 tablespoon vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 small zucchini, sliced
1 small yellow squash, sliced
1 green bell pepper, sliced
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined

Nutrition Info

459.9 calories
carbohydrate: 66.3 g
cholesterol: 230.4 mg
fat: 5.8 g
fiber: 6 g
protein: 37.9 g
saturatedFat: 1.2 g
servingSize: -
sodium: 558.5 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.

  2. Heat vegetable oil in a skillet over medium heat, cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms, continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper, bring to a simmer.

  3. Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

Recipe Yield

6 servings

Recipe Note

A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.

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