Veggie Shrimp Pasta

Lunch, Recipes

I should call this the clear out the fridge pasta because that’s really what it was. At the end of the week I find myself having a variety of veggies that I either need to cook or toss. I don’t like to waste food so I normally will turn it into a quick stir-fry but, per usual, I was in a pasta mood. You can take practically any veggies you have and add them to this dish. It had at least 4 cups of raw veggies and was absolutely delicious! Broccolini, zucchini, shallots, red bell pepper and garlic…so much garlic.

INGREDIENTS  

  • 1 Red Baby Bell Pepper
  • 5-6 Stocks Broccolini
  • 1 Shallot or small white onion
  • 1 Zucchini
  • 2 Cup Shrimp Prawns, Shelled and tail off
  • 8 oz Alessi Premium Italian Pasta Organic Penne
  • 3 Garlic Cloves, minced
  • 5 tbsp Butter
  • ½ cup Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ tsp Corn Starch, mixed with 1 tsp water
  • Salt & Pepper to Taste

Instructions

  1. Pasta: In a large pot, start water for pasta. Cook pasta until al dente. ~11-12 minutes. If you use a different type of pasta I would follow the instructions on the box. Sometimes 11-12 minutes is too long for small pasta shapes.
  2. Prep Veggies: Mince your garlic, thinly slice bell pepper and shallot, cut zucchini in 1/4 inch squares, and chop broccolini into 1 inch pieces. For the shallot, I actually like to keep the round shape so I just cut them into slices but don’t halve them. If you substitute with an onion you will want to cut the onion first.
  3. Prep Shrimp: rinse and pat dry shrimp, season with pepper.
  4. Turn up the heat: But not really… In a large frying pan or skillet, heat butter on low and add garlic. Do not burn the butter. Once fragrant, about 1 minute, add all veggies, increase heat to medium and cook for 2-3 minutes.
  5. Cooking the Shrimp: Move all veggies over to one side of the pan and then place shrimp on the empty side, cook for about 1 minute each side and then mix together with the veggies. Don’t worry, they will continue to cook in the next step.
  6. It all comes together: Add cream, parmesan cheese and cornstarch mixture to pan and stir, turn heat to medium high until sauce begins to thicken and then add pasta, season with salt and pepper, stir and enjoy!

Veggie Shrimp Pasta

Veggies, shrimp, garlic and pasta!

  • 1 Red Baby Bell Pepper
  • 5-6 Stocks Broccolini
  • 1 Shallot or small white onion
  • 1 Zucchini
  • 2 Cup Shrimp Prawns, Shelled and tail off
  • 8 oz Alessi Premium Italian Pasta Organic Penne
  • 3 Garlic Cloves, minced
  • 5 tbsp Butter
  • ½ cup Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ tsp Corn Starch, mixed with 1 tsp water
  • Salt & Pepper to Taste
  1. In a large pot, start water for pasta. Cook pasta until al dente. ~12 minutes

  2. Prep Veggies: Mince garlic, thinly slice bell pepper and shallot, cut zucchini in 1/4 inch squares, and chop broccolini into 1 inch pieces.

  3. Prep Shrimp: rinse and pat dry shrimp, season with pepper.

  4. In a large frying pan or skillet, heat butter on low and add garlic. Do not burn the butter. Once fragrant, about 1 minute, add all veggies and cook for 2-3 minutes.

  5. Move all veggies over to one side of the pan and then place shrimp on the empty side, cook for about 1 minute each side and then mix together with the veggies. Don't worry, they will continue to cook in the next step.

  6. Add cream, parmesan cheese and cornstarch to pan and stir, turn heat to medium high until sauce begins to thicken and then add pasta. Stir and enjoy!

Main Course
American, Italian, Mediterranean
pasta, shrimp, veggies

Tuscan Mushroom Scampi

Dinner, Recipes

INGREDIENTS  

  • 2 tbsp Olive Oil
  • 20 Medium Shrimp
  • 1 Garlic Clove, Minced
  • 1 cup Chicken Broth or Vegetable Broth
  • 1 cup Heavy Cream
  • ½ cup sundried tomatoes, Julian style
  • 2 cup Fresh Spinach
  • ½ cup Baby Bella or White Mushrooms
  • ⅔ cup Parmesan Cheese, grated
  • ¼ Oregano or Italian seasoning
  • Salt and Pepper, to taste

Spaghetti Squash

  • 1 Large Spaghetti Squash
  • Salt and Pepper, to taste
  • 1 tbsp Olive Oil

INSTRUCTIONS 

  • Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds. Lightly salt and pepper and drizzle the inside with olive oil. Place on a baking sheet with a splash of water.
  • Cook spaghetti squash for 30-40 minutes until soft.
  • While spaghetti is in the oven, add sliced mushrooms to the skillet with a tbsp of olive oil on medium heat and cook until soft, about 2 minutes.
  • Add minced garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds) and then add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
  • Add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.
  • Bring to a boil, reduce heat and simmer for 4-5, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 2-3 minutes. Season with salt and pepper
  • While sauce is simmering, rinse and pat shrimp dry and sprinkle with pepper. Saute in a pan with olive
  • Return chicken to skillet and serve topped with cream sauce.

Tuscan Mushroom Scampi

Spaghetti Squash with a Creamy Tuscan Mushroom Sauce

  • 2 tbsp Olive Oil
  • 20 Medium Shrimp
  • 1 Garlic Clove, Minced
  • 1 cup Chicken Broth or Vegetable Broth
  • 1 cup Heavy Cream
  • ½ cup sundried tomatoes, Julian style
  • 2 cup Fresh Spinach
  • ½ cup Baby Bella or White Mushrooms
  • ⅔ cup Parmesan Cheese, grated
  • ¼ Oregano or Italian seasoning
  • Salt and Pepper, to taste

Spaghetti Squash

  • 1 Large Spaghetti Squash
  • Salt and Pepper, to taste
  • 1 tbsp Olive Oil
  1. Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds. Lightly salt and pepper and drizzle the inside with olive oil. Place on a baking sheet with a splash of water.

  2. Cook spaghetti squash for 30-40 minutes until soft.

  3. While spaghetti is in the oven, add sliced mushrooms to the skillet with a tbsp of olive oil on medium heat and cook until soft, about 2 minutes.

  4. Add minced garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds) and then add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.

  5. Add broth, cream, sun-dried tomatoes, parmesan cheese and Italian seasoning.  Stir well to combine.

  6. Bring to a boil, reduce heat and simmer for 4-5, stirring frequently.  Add spinach and continue to simmer (while stirring frequently) until spinach is wilted and sauce is slightly thickened, about 2-3 minutes. Season with salt and pepper

  7. While sauce is simmering, rinse and pat shrimp dry and sprinkle with pepper. Saute in a pan with olive

  8. Return chicken to skillet and serve topped with cream sauce.

Main Course
Italian
Spaghetti Squash