Shrimp and Pasta Medley Recipe

Name: Shrimp and Pasta Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dry egg noodles or fettuccine; 4 tablespoons olive oil; 1 cup coarsely chopped red onions; 1 pound small zucchini, cut into 1-inch thick slices, about 3 cups; 2 sweet red peppers, cored and seeded, cut into 1/2-inch cubes; Salt and freshly ground pepper to taste; 1 1/4 pounds medium shrimp, peeled and deveined; 6 ripe plum tomatoes, cut into 1/2-inch cubes; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped ginger; 1/4 teaspoon red pepper flakes; 1/4 cup pitted small green olives; 1/2 teaspoon saffron stems; 4 tablespoons fresh chopped coriander or basil; 1 tablespoon red-wine vinegar

Servings: persons

1/2 pound dry egg noodles or fettuccine
4 tablespoons olive oil
1 cup coarsely chopped red onions
1 pound small zucchini, cut into 1-inch thick slices, about 3 cups
2 sweet red peppers, cored and seeded, cut into 1/2-inch cubes
Salt and freshly ground pepper to taste
1 1/4 pounds medium shrimp, peeled and deveined
6 ripe plum tomatoes, cut into 1/2-inch cubes
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/4 teaspoon red pepper flakes
1/4 cup pitted small green olives
1/2 teaspoon saffron stems
4 tablespoons fresh chopped coriander or basil
1 tablespoon red-wine vinegar

1
Bring salted water to a boil, add the noodles, stir and cook according to package instructions.
2
The pasta should be al dente.
3
Drain and reserve 1/4 cup of cooking liquid.
4
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok.
5
Add the onions, zucchini, red peppers, salt and pepper.
6
Cook, stirring, over high heat until wilted, about 3 minutes.
7
Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron.
8
Cook and stir about 3 minutes longer over high heat.
9
Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid.
10
Toss and stir well.
11
Bring to a simmer and cook for 2 minutes.
12
Serve immediately.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound dry egg noodles or fettuccine, 4 tablespoons olive oil, 1 cup coarsely chopped red onions, 1 pound small zucchini, cut into 1-inch thick slices, about 3 cups, and more.

Yes, Shrimp and Pasta Medley falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Pasta Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions