Shrimp And Vegetable Spaghetti Recipe

Name: Shrimp And Vegetable Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. spaghetti; 2 Tbsp. unsalted butter; 2 Tbsp. extra virgin olive oil; 3 medium carrots, peeled and cut into 3-inch julienne strips; 1 each: large red and green bell pepper, cut into 3-inch julienne strips; 6 medium garlic cloves, minced; 1 medium yellow summer squash, cut into 3-inch julienne strips; 1 medium zucchini, cut into 3-inch julienne strips; 24 jumbo shrimp (about 1 1/2 to 2 lb.); 1/2 c. fish stock or bottled clam juice; 2/3 c. heavy cream; 2 c. fresh basil, cut into julienne strips; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 1/2 tsp. crushed hot red pepper

Servings: persons

12 oz. spaghetti
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
3 medium carrots, peeled and cut into 3-inch julienne strips
1 each: large red and green bell pepper, cut into 3-inch julienne strips
6 medium garlic cloves, minced
1 medium yellow summer squash, cut into 3-inch julienne strips
1 medium zucchini, cut into 3-inch julienne strips
24 jumbo shrimp (about 1 1/2 to 2 lb.)
1/2 c. fish stock or bottled clam juice
2/3 c. heavy cream
2 c. fresh basil, cut into julienne strips
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed hot red pepper

1
In a large pot of boiling salted water, cook the pasta, stirring once, until the spaghetti is tender, but still firm, about 8 minutes.
2
Drain immediately; rinse with cold water and drain again.
3
In a large skillet, melt the butter in the olive oil over moderately high heat.
4
Add the carrots and cook, stirring, for 2 minutes.
5
Add the red and green peppers and the garlic and cook, stirring, until slightly soft, about 3 minutes.
6
Stir in the squash and zucchini and cook until slightly soft, about 3 minutes longer.
7
Using a slotted spoon, transfer the vegetables to a bowl. Add the shrimp to the hot skillet and saute for 1 minute.
8
Add the fish stock and cook, scraping the bottom and sides of the pan, about 30 seconds.
9
Add the cream and bring the liquid to a boil. Cook, stirring, until the shrimp are just cooked through, about 2 minutes longer.

1092

kcal

Calories

Fat

Carbs

157

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 12 oz. spaghetti, 2 Tbsp. unsalted butter, 2 Tbsp. extra virgin olive oil, 3 medium carrots, peeled and cut into 3-inch julienne strips, and more.

Yes, Shrimp And Vegetable Spaghetti 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 Vegetable Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions