PKELLYC Recipe › Shrimp Primavera

A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.

Ingredients

• 1 (16 ounce) package rigatoni pasta
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 3 cloves garlic, crushed
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 green bell pepper, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 pounds shrimp, peeled and deveined

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories459.9
• carbohydrateContent66.3 g
• cholesterolContent230.4 mg
• fatContent5.8 g
• fiberContent6 g
• proteinContent37.9 g
• saturatedFatContent1.2 g
• sodiumContent558.5 mg
• sugarContent7.9 g