Shrimp and Veggies Italiano with Pasta
Bright, fresh, and irresistibly flavorful, Shrimp and Veggies Italiano with Pasta is a Mediterranean-inspired masterpiece that’s perfect for weeknight dinners or special occasions. This vibrant dish features succulent shrimp, tender spaghetti or linguine, and a medley of colorful vegetables like cherry tomatoes, zucchini, and red bell peppers, all tossed in a luscious garlic and white wine sauce. Seasoned with Italian herbs, a hint of red pepper flakes, and a zesty splash of fresh lemon juice, this pasta is beautifully balanced in flavor. A sprinkling of Parmesan cheese and fresh parsley takes it to gourmet heights, making every bite a celebration of Italian cuisine. Ready in just 40 minutes, this one-skillet meal is not only quick and easy but also packed with nutrition, thanks to the addition of spinach and heart-healthy olive oil. Whether you’re craving a light yet satisfying dinner or looking to impress guests, this recipe delivers the perfect combination of elegance and comfort.
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Recipe Information
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 12 oz spaghetti or linguine
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves (minced)
- 2 cups cherry tomatoes (halved)
- 1 medium zucchini (sliced into half-moons)
- 1 medium red bell pepper (thinly sliced)
- 2 cups baby spinach
- 1 cup dry white wine or chicken broth
- 2 tbsp lemon juice (freshly squeezed)
- 2 tsp Italian seasoning
- 0.5 tsp red pepper flakes
- 0.5 cup Parmesan cheese (grated)
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, drain, and set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Season the shrimp with a pinch of salt and black pepper, then add them to the skillet. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, along with the minced garlic. Sauté for 1 minute until fragrant.
Add the cherry tomatoes, zucchini slices, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Pour in the white wine or chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the Italian seasoning, red pepper flakes, and lemon juice. Add the baby spinach and cook for 1-2 minutes until wilted.
Return the shrimp to the skillet and toss to mix. Add the cooked pasta and toss everything together, adding reserved pasta water a little at a time if the sauce seems too dry.
Remove the skillet from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and black pepper as needed.
Garnish with fresh parsley and serve immediately. Enjoy your Shrimp and Veggies Italiano with Pasta!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 467 mg | 36% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
