Yummy Shrimp and Vegetable Pasta Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Shrimp and Vegetable Pasta. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Shrimp and Vegetable Pasta as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner you should try this Shrimp and Vegetable Pasta recipe. This Shrimp and Vegetable Pasta make for a yummy summer dinner that you can make it easy. The Shrimp and Vegetable Pasta recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Shrimp and Vegetable Pasta recipe.

Shrimp and Vegetable Pasta.

Before preparing the dish, we have done some research on how to cook Shrimp and Vegetable Pasta easily with perfect taste. You can cook Shrimp and Vegetable Pasta using 7 ingredients and 5 steps. Here is how you cook it.

Tasty Shrimp and Vegetable Pasta Recipe Ingredients

1. You need 4 tbs of unsalted butter.
2. It's 8 oz of sliced mushrooms.
3. Prepare 1 of medium zucchini sliced.
4. Prepare 1 lb of large shell-on shrimp.
5. You need 2 cups of water.
6. You need 8 oz of spaghetti noodles.
7. Prepare 1 tsp of creole or cajun seasoning (I use Tony Cachere's).

How to make Shrimp and Vegetable Pasta step by step

1. Peel raw shrimp. Set shrimp aside in a bowl, sprinkle with creole seasoning, toss to coat, and return to refrigerator..
2. Place shrimp shells in a small saucepan, add 2 cups of water, bring to a boil over medium high heat. Reduce heat and simmer for 20 minutes. Pour liquid through a strainer into a bowl. Throw away shells..
3. While stock is simmering, cook noodles according to package directions, and begin cooking remaining ingredients..
4. Melt 2 tbs butter in a deep sided skillet over medium heat. Add mushrooms. Cook until they just begin to soften (about 5 minutes). Add zucchini and shrimp. Continue cooking until shrimp is almost done, about 5 minutes more..
5. Add shrimp stock. Bring to a boil. Let cook uncovered 5 minutes more. Stir in remaining butter until melted and incorporated. Add cooked noodles and toss to coat in sauce. Serve hot. Enjoy!.