Shrimp Primavera

With sliced zucchini, yellow squash, bell peppers, and mushrooms, this pasta and shrimp dish takes advantage of summer's vegetable bounty.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 460 Calories

Ingredients

• ¼ teaspoon salt
• 1 tablespoon vegetable oil
• ¼ teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 2 pounds shrimp, peeled and deveined
• 1 onion, sliced
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 1 green bell pepper, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• ½ teaspoon red pepper flakes
• 3 cloves garlic, crushed
• 1 (16 ounce) package rigatoni pasta

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.