Shrimp Primavera recipe
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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
Nutrition Info
- 459.9 caloriescarbohydrate: 66.3 gcholesterol: 230.4 mgfat: 5.8 gfiber: 6 gprotein: 37.9 gsaturatedFat: 1.2 gservingSize: -sodium: 558.5 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Primavera
Directions
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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.
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.
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.