Looking for a lowfat dinner loaded with fresh vegetables and healthy, lean protein? Check out this yummy (and easy) shrimp and vegetable pasta recipe. We use fresh vegetables, a little marinara sauce, and shrimp to make a delicious sauce to top our favorite pasta.
Ingredients for our Easy Shrimp and Vegetable Pasta Recipe
2 tsp. Olive Oil
2 tsp. Butter
1 tsp. Garlic, minced
1 c. Yellow Onion, chopped
8 oz. Fresh Baby Bella Mushrooms, chopped
2 Medium Red Tomatoes, seeded and chopped
1/2 c. Black Olives Chopped
1/2 c. Plain Marinara Sauce
1 tsp. Italian Seasoning
1 Pound Fresh Shrimp or Frozen Shrimp, thawed, cleaned and tails removed
1/8 tsp. Crushed Red Pepper Flakes
4 Servings of Corkscrew Pasta, cooked and drained
Instructions for our Easy Shrimp and Vegetable Pasta Recipe Saute the Vegetables. In a medium skillet, heat the butter and oil. Add the onions and saute for 3-4 minutes. Toss in the garlic, mushrooms and tomatoes. Continue to saute until the mushrooms are tender and the tomatoes break down slightly. Finish the vegetable sauce. Add the black olives, marinara sauce and spices to the cooked vegetables. Simmer over low heat for about 15 minutes. You may wish to add 1/4 c. water if the sauce is too thick. Add the shrimp and cover the skillet during the last 2-3 minutes of cooking. Serve the Shrimp and Vegetable Pasta. Place a serving of pasta on each plate and top with 1/4 of the prepared shrimp and vegetable mixture. Sprinkle servings with red pepper flakes and/or Parmesan Cheese, if desired. We serve with salad and garlic bread.