Shrimp Primavera

asian european greek italian korean middle eastern region thai side main spicy savory umami hard medium

Prep

27 min

Cook

46 min

Total

73 min

Ingredients (15)

1 (16 ounce) package rigatoni pasta g

1 tablespoon vegetable oil g

1 onion, sliced g

3 cloves garlic, crushed g

1 small zucchini, sliced g

1 small yellow squash, sliced g

1 green bell pepper, sliced g

1 (8 ounce) package sliced fresh mushrooms g

1 (28 ounce) can crushed tomatoes g

1 teaspoon dried oregano g

1 teaspoon dried basil g

½ teaspoon red pepper flakes g

¼ teaspoon salt g

¼ teaspoon ground black pepper g

2 pounds shrimp, peeled and deveined g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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.