Shrimp and Vegetable Pasta

Name: Shrimp and Vegetable Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1.5 cups cooked whole wheat pasta (about 360g cooked); 6 oz shrimp (peeled and deveined); 1 cup sliced zucchini (about 240g); 1/2 cup cherry tomatoes (about 480g); 1 tbsp olive oil; 2 cloves garlic (finely minced)

720 kcal · 50 g protein · 10 minutes · 2 servings

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This Shrimp and Vegetable Pasta is a wholesome and flavorful dish combining tender shrimp, fresh zucchini, and juicy cherry tomatoes with hearty whole wheat pasta. It’s a balanced meal perfect for a nutritious lunch or dinner, packed with protein, fiber, and vibrant veggies.

720 kcal 50 g protein 10 minutes

Ingredients

whole wheat pasta 1.5 cups cooked
shrimp 6 oz
zucchini 1 cup sliced
cherry tomatoes 1/2 cup
olive oil 1 tbsp
garlic 2 cloves

Method

Prepare Ingredients. Start by slicing the zucchini into thin rounds and halving the cherry tomatoes. Peel and devein the shrimp if not already done. Finely mince the garlic cloves.
Tip: Use a sharp knife for easy slicing and keep your fingers curled to avoid cuts.
Cook the Pasta. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Tip: Reserve a small cup of pasta water before draining to adjust sauce consistency later if needed.
Sauté Garlic and Vegetables. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the sliced zucchini and cook for 3-4 minutes until slightly tender. Then add the cherry tomatoes and cook for another 2 minutes until they start to soften.
Tip: Stir frequently to prevent garlic from burning and vegetables from sticking.
Cook the Shrimp. Push the vegetables to the side of the skillet and add the shrimp in a single layer. Cook for about 2 minutes on one side, then flip and cook another 2 minutes until shrimp turn pink and opaque.
Tip: Avoid overcrowding the pan to ensure shrimp cook evenly and develop a nice sear.
Combine Pasta and Sauce. Add the cooked pasta to the skillet with shrimp and vegetables. Toss everything together gently to combine and heat through. If the mixture seems dry, add a splash of reserved pasta water to loosen it.
Tip: Toss gently to avoid breaking the shrimp or mashing the tomatoes.
Serve. Divide the pasta evenly between two plates or bowls. Optionally, garnish with fresh herbs like parsley or a sprinkle of parmesan cheese.
Tip: Serve immediately for best taste and texture.

Pro tips

To prevent shrimp from becoming rubbery, cook them quickly over medium heat until just opaque.
Reserve pasta water before draining to adjust sauce consistency and help the sauce cling to the pasta.