Shrimp Pasta With Vegetables
Shrimp Pasta with Vegetables is packed with fresh veggies and tossed in a delicious lemon garlic sauce that's ready to eat in 30 minutes!
Servings: 4
Calories: 560kcal
Ingredients
- 8 ounces short dry pasta I used campanelle
- 2 tablespoons olive oil
- 1 ½ pounds shrimp cleaned and peeled
- 8-10 stalks fresh asparagus sliced in thirds
- 2 ears of sweet corn kernels removed (about 1 ½ cups)
- 1 large zucchini diced
- 1 cup cherry tomatoes cut in half
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- ¼ cup parsley finely chopped
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup freshly grated parmesan cheese
Instructions
- Chop vegetables as directed.
- Cook the pasta to al dente according to the package directions. Reserve ½ cup of the cooking liquid, drain the pasta and set aside. Do not rinse the pasta.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or dutch oven over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- Heat the remaining 1 tablespoon of oil in the skillet or pot. Add the asparagus, corn, and zucchini and saute for 4-5 minutes or until the asparagus turns a vibrant green.
- Add the tomatoes and garlic and cook for 2-3 minutes or until the tomatoes soften and the garlic is fragrant.
- Add the pasta, cooked shrimp, reserved pasta water, butter, and lemon juice and stir well until the butter has melted.
- Remove from the heat, stir in the parsley and lemon zest. Add salt and fresh cracked pepper. Serve immediately topped with freshly grated parmesan.
Notes
- If using frozen shrimp, ensure they are fully defrosted before adding them to the pan.
- Pre-cooked shrimp can be used in this recipe to save time and prep. Add them to the dish at the same time as the pasta and butter, as instructed.
- If using frozen corn, ensure it is thawed and drained thoroughly before adding it to the pan. Excess water will cause the veggies to steam rather than saute.
- I do not recommend adding the tomatoes at the same time as the other vegetables as they cook quicker and will become mushy. I recommend adding them with the garlic as instructed in the recipe.
- This dish cooks quickly. Before you start cooking, I recommend completing all of your prep, such as measuring, cutting, and zesting.
- Zest the lemon before you juice it. Zesting a fully intact lemon is easier than a partially juiced one.
Nutrition
Calories: 560kcal | Carbohydrates: 57g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Sodium: 616mg | Potassium: 1.024mg | Fiber: 5g | Sugar: 7g | Vitamin C: 32mg | Calcium: 231mg | Iron: 3mg