Shrimp and Veggie Pasta

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.8
  • Total Fat: 8.1 g
  • Cholesterol: 173.6 mg
  • Sodium: 262.4 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 31.8 g

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

Submitted by:


Good, fast, easy. Good, fast, easy.
Number of Servings: 4


    Shrimp, raw, 16 oz
    Pasta - Ronzoni Healthy Harvest - Penne Rigate, 7 oz
    Zucchini, baby, 1 medium
    Summer squash, 1 medium
    Onions, raw, 1 cup, chopped
    Garlic, 3 cloves
    Chicken Broth, .25 cup (8 fl oz)
    Parmesan Cheese, grated, 1 tbsp


Boil water. Meanwhile sauté onions in olive oil. Add zucchini, summer squash tomato and garlic. Satue for a few minutes. Add broth. Cook till simmering. Drain pasta. Add shrimp to veggies and cook until they are done (curled up). Add veggies, shrimp and broth to penne. Enjoy!

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MAINERK8.

Rate This Recipe