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Shrimp Primavera

Shrimp Primavera

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PKELLYC

A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
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Reviews

Rosie
7
1/10/2013

Used 2 zucchinis sliced,, 1 big yellow squash cut into quarters, 1 onion, 1 green pepper, no mushrooms, and lots of garlic! Sauteed in olive oil instead of veg oil. Used some kind of tube pasta and seasonings as listed. Had cooked shrimp so just threw them in at the end to get warmed up. I loved it and my husband did too once he spiced it up with more red pepper flakes.

Redwine13
6
7/1/2012

A nice flavor! I doubled the veggies and used linguine instead of rigatoni. If you can use rock shrimp it makes it very simple. I would make it again!

frankaff
5
10/4/2012

I quarter peppers, onions & Mushrooms, added fresh pea pods instead of squash. Fresh Garlic Used fresh Cherry tomatoes instead of can tomatoes added small can of tomato sauce. Cooked Fettuccini noodles Served homemade Bread sticks