Vegetable And Shrimp Pasta With Garlic – a delicious recipe with pasta, onion, green bell pepper, tomato, garlic, zucchini. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Saute the onion, pepper, and eggplant in a large oven-safe pan until soft. Add the zucchini. Let cook a few moments before adding the tomato. Remove from heat once the tomato is cooked.
2
Peel the shrimp and place the peels into a saucepan. Cover with water, add 2 cloves of garlic and parsley. Drain and keep on warm heat.
3
Saute 2 cloves of garlic in a skillet, add the noodles and saute until golden. Drain to remove excess oil.
4
Add the noodles to the vegetables and add the broth from the shrimp to cover. Allow to come to a boil and place into a hot oven for 7 minutes.
5
Saute the shrimp with 2 cloves of garlic and the pepper flakes. Add to the pasta. Serve with aioli sauce.
588
kcal
Calories
3
g
Fat
103
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/8 pounds pasta such as spaghetti, 1 onion diced, 1 green bell pepper diced, 1 tomato diced, and more.
Yes, Vegetable And Shrimp Pasta With Garlic 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.
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