Pasta With Shrimp & Vegetables

This vibrant dish combines the sweetness of large shrimp with the earthy notes of mushrooms and the freshness of broccoli and zucchini. Coated in a rich, aromatic garlic butter sauce infused with dried Italian herbs, it offers a comforting yet light meal that comes together in under twenty minutes. The combination of textures—tender pasta, crisp-tender vegetables, and juicy shrimp—makes for a satisfying bite every time. Perfect for busy weeknights when you need something delicious without the fuss, this recipe brings restaurant-quality flavor to your home kitchen.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 772.7

Description

This vibrant dish combines the sweetness of large shrimp with the earthy notes of mushrooms and the freshness of broccoli and zucchini. Coated in a rich, aromatic garlic butter sauce infused with dried Italian herbs, it offers a comforting yet light meal that comes together in under twenty minutes. The combination of textures—tender pasta, crisp-tender vegetables, and juicy shrimp—makes for a satisfying bite every time. Perfect for busy weeknights when you need something delicious without the fuss, this recipe brings restaurant-quality flavor to your home kitchen.

Ingredients

12 ounces Spaghetti or Linguine
3/4 cup Butter
2 Cloves Garlic minced
20 Large Shrimp, peeled and deveined
1 Bunch Broccoli Florets
4 Large Mushrooms, sliced
1/2 teaspoon Dried thyme
1/2 teaspoon Dried oregano
1 Zucchini, thinly sliced
1/2 teaspoon Dried basil
1/2 cup Parmesan cheese, grated

Directions

1
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2
Melt 1/4 cup of the butter in a large skillet over medium-high heat.
3
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
4
Add shrimp to the skillet and cook until pink and opaque, about 2 minutes per side.
5
Remove shrimp from the skillet using a slotted spoon and set aside on a plate.
6
Add the remaining butter to the skillet and melt over medium heat.
7
Add broccoli florets, sliced mushrooms, dried oregano, thyme, and basil to the skillet. Sauté for 2 minutes.
8
Add the sliced zucchini to the skillet and continue cooking until the vegetables are tender-crisp, about 2 minutes.
9
Reduce heat to low and return the cooked shrimp to the skillet. Toss to combine and heat through.
10
Add the drained pasta to the skillet and toss to coat evenly with the butter and vegetables.
11
Serve immediately, topped with grated Parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 772.7kcal

% Daily Value *
Total Fat 40.3g62%
Saturated Fat 23.5g118%
Cholesterol 856.8mg286%
Sodium 1864.4mg78%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.5g6%
Sugars 2.8g
Protein 102.9g206%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent the pasta from drying out.

Substitutions: You can substitute the shrimp with chicken breast or scallops. For a vegetarian version, omit the shrimp and add extra mushrooms or chickpeas.

Tip: For extra flavor, add a squeeze of fresh lemon juice over the finished dish before serving.

Keywords: shrimp, pasta, garlic butter, vegetables, broccoli, mushrooms, zucchini, quick dinner, weeknight meal, italian style, seafood pasta, easy recipe, herb sauce, healthy dinner, family friendly

Read it online: https://www.chefs-mate.com/recipe/pasta-with-shrimp-vegetables/