Shrimp and Vegetable Pasta Toss

Shrimp and Vegetable Pasta Toss

3

"Shrimp is tossed with artichoke hearts, fresh basil, and carrot in this refreshing wave 1 pasta dish."

Ingredients

33 m {{adjustedServings}} servings 505 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Drain tomatoes, reserving oil. Cut tomatoes into thin strips; set aside.
  2. In a large skillet combine reserved oil and the extra-virgin olive oil. Add onion and garlic; cook and stir over medium heat for 2 minutes. Add sweet pepper strips and shrimp; cook and stir for 3 to 4 minutes or until shrimp turn pink. Add tomato strips, artichoke hearts, carrot, wine, and basil; heat through.
  3. Meanwhile, cook pasta according to package directions; drain. Toss shrimp mixture with hot cooked pasta and half of the cheese. Transfer mixture to a serving bowl; sprinkle with the remaining cheese.
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Reviews

3
  1. 3 Ratings

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This recipe was a nice change of pace. My husband and I did the Sonoma Diet in the winter and we decided to do a little detox week! This was a perfect recipe because it made plenty and we were...

This was Amazing!! I am only giving it 4'stars b/c I used tortellini instead of linguine and used veggies I had on hand. I filled my Biggest cast iron skillet with sauted garlic,onions, mushroom...

added a bit of whipping cream and broccoli. turned out great.