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Shrimp and Veggie Pasta

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Shrimp and Veggie Pasta
Ingredients
  • 1 (16 ounce) package rigatoni pasta
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 green bell pepper, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined
Instructions
1
Boil a substantial container of salted water until it reaches its maximum temperature. Cook rigatoni in the boiling water, stirring occasionally to prevent sticking, until it reaches a suitable texture that still retains some firmness in the center, approximately 13 minutes. Drain excess water.
2
Heat a moderate amount of vegetable oil in a pan over medium heat; cook and stir the onion and garlic until they become soft and translucent, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until the vegetables are tender and easily pierced with a fork, approximately 5 minutes more. Pour canned tomatoes into the pan and season with dried oregano, fresh basil, red pepper flakes, salt, and black pepper; bring the mixture to a gentle simmer.
3
Cook shrimp in the vegetable sauce until they turn bright pink on the outside and the meat becomes opaque, indicating it is fully cooked, approximately 5 minutes. Serve the shrimp on top of the sauce over a bed of cooked rigatoni.