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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 324.3
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 54.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 22.0 g

View full nutritional breakdown of Shrimp and Veggie Pasta calories by ingredient
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Shrimp and Veggie Pasta

Submitted by: OCEANA9191

Introduction

Great pasta recipe from my mom...is a big hit in our house during the summertime! Great pasta recipe from my mom...is a big hit in our house during the summertime!
Number of Servings: 2

Ingredients

    14 large raw shrimp, peeled & deveined
    1 cup Ronzini Whole Wheat Penne Rigate, uncooked
    2 large lemons
    1 Roma Tomato
    1 1/2 cup baby portobello mushrooms, sliced
    1 1/2 cup zucchini, sliced
    2 tbsp white cooking wine
    2 tsp minced garlic
    4 tbsp shaved parmesan
    5 fresh basil leaves
    Old Bay Seasoning
    Fresh ground pepper
    Fresh ground sea salt
    Olive oil cooking spray





Directions

1. Cut tomato into pieces and set aside in bowl. Slice zucchini and add to tomato. Slice baby portobello mushrooms and set aside in seperate bowl.

2. Bring water to boil and add whole wheat pasta. Cook according to directions on box. Once cooked, drain thoroughly.

3. In a small bowl, toss raw shrimp with fresh ground pepper, fresh ground sea salt, and Old Bay Seasoning (to taste). Make sure all pieces of shrimp have some degree of seasoning on them.

4. Spray a small frying pan with 1-2 quick sprays of olive oil cooking spray and heat. Add shrimp to pan. Cook shrimp until pink, then flip. While second side pinkens, squeeze juice of 1/2 lemon over top the shrimp. Once shrimp are completely opaque and pink, remove from pan and cover to keep warm.

5. Spray stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray and heat. Add sliced mushroom and cook for 2-3 minutes, or until mushrooms begin to soften. Add 1 tsop minced garlic and cook for 1 minute. Add zucchini and tomato and mix well. Add 1 tbsp white cooking wine and squeeze 1/2 lemon over top vegetables, mix well. Allow veggies to cook for 1 more minute, or until zucchini starts to soften.

6. Add drained pasta to stirfry pan and mix well. Add 1 tbsp white cooking wine, juice from the remaining two halves of lemon, and 1 tbp minced garlic and mix well. Allow to cook for approximately 30 seconds, then remove from heat.

7. Place 1/2 pasta/veggie mix on each of two plates, then top each plate of pasta with seven shrimp. Spoon 2 tbsp shaved parmesan on top of each plate of pasta. Shred basil leaves with kitchen scissors evenly over each plate of pasta and serve immediately.



Number of Servings: 2

Recipe submitted by SparkPeople user OCEANA9191.






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