Best 2 Easy Shrimp And Veggie Pasta Fresca Recipes

Indulge in the delectable symphony of flavors and textures presented by this Easy Shrimp and Veggie Pasta Fresca recipe. Embark on a culinary journey where succulent shrimp and an array of vibrant vegetables harmonize perfectly with the delicate embrace of homemade pasta. This dish is not only a feast for the taste buds but also a visual masterpiece, adorned with an array of colorful ingredients.

Our journey begins with the preparation of the homemade pasta dough, a process that invites you to connect with the tactile nature of the ingredients. With careful hands, you'll combine flour, eggs, and a touch of salt to create a smooth and pliable dough that will soon transform into delicate pasta sheets.

As the pasta dough rests, embark on the colorful expedition of preparing the vegetable medley. Fresh zucchini, bell peppers, and mushrooms, each contributing their unique flavor and texture, await your culinary touch. With a swift knife, you'll slice, dice, and julienne these vegetables, creating a vibrant ensemble of colors.

Next, embark on the culinary dance of sautéing the vegetables in a fragrant blend of olive oil and minced garlic. The kitchen will come alive with the tantalizing aromas as the vegetables release their natural sweetness, creating a harmonious foundation for the upcoming flavors.

Now, it's time for the star of the show – succulent shrimp. Bathed in a flavorful marinade of lemon juice, olive oil, garlic, and herbs, these gems of the sea are ready to take center stage. With a skillful hand, you'll sear them until they reach the perfect balance between tender and firm, ensuring that each bite is a delectable delight.

The grand finale arrives as you bring together the homemade pasta, sautéed vegetables, and succulent shrimp in a symphony of flavors. A vibrant sauce, crafted from fresh tomatoes, basil, and a touch of white wine, envelops each element, creating a cohesive masterpiece. As the pasta cooks, the kitchen fills with an intoxicating aroma that beckons you to the table.

Garnish your culinary creation with a sprinkle of freshly chopped parsley and grated Parmesan cheese, adding an extra layer of flavor and visual appeal. Each forkful of this Easy Shrimp and Veggie Pasta Fresca promises a harmonious dance of flavors and textures, leaving you utterly satisfied and craving for more.

Let's cook with our recipes!

GARLIC SHRIMP PASTA

Garlic Shrimp Pasta image

A quick and easy garlic shrimp pasta recipe with lemon, fresh or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 30m

Number Of Ingredients 13

Ingredients

8 ounces whole-wheat linguine
1 pound fresh or frozen raw shrimp (peeled, tails removed (if frozen, thaw in the refrigerator overnight before using))
2 tablespoons extra-virgin olive oil (divided)
1 shallot (peeled and diced)
5 cloves garlic (minced)
1/2-1 teaspoon crushed red pepper flakes (divided (use less if sensitive to spice; 1 teaspoon will have a good kick))
1 teaspoon kosher salt (divided)
1 teaspoon black pepper (divided)
24 ounces mixed vegetables ( of your choice, fresh or frozen. If frozen, thaw and drain)
1/4 cup dry white wine (such as Sauvignon Blanc (or substitute low-sodium chicken broth))
Zest and juice of 1 large or 2 small lemons
3 tablespoons freshly grated Parmesan cheese (plus additional as desired)
2 tablespoons chopped fresh parsley (plus additional as desired)

Steps:

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.
Heat the remaining 1 tablespoon olive oil over medium high. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.

Nutrition Facts : ServingSize 1 (of 4), Calories 460 kcal, Carbohydrate 55 g, Protein 38 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 173 mg, Sodium 554 mg, Fiber 9 g, Sugar 5 g

PASTA WITH SHRIMP AND VEGETABLES

Pasta With Shrimp and Vegetables image

Provided by Pierre Franey

Categories dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

16 medium-size asparagus spears, about 1/2 pound
1 green zucchini, about 1/2 pound
1 yellow summer squash, about 1/2 pound
1 1/4 pounds unshelled raw shrimp
Salt to taste if desired
10 ounces fresh or dried fettuccine
3 tablespoons olive oil
5 tablespoons butter
1 tablespoon finely minced garlic
1 1/2 cups cored, peeled red ripe tomatoes cut into 1/2-inch cubes
1 cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.
Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.
Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about 1/4 inch thick. Set aside.
Peel and devein the shrimp and set aside.
Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.
Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.
Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1 1/2 minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.
Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 1235 milligrams, Sugar 9 grams, TransFat 1 gram

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook the shrimp. Cook them just until they are pink and opaque.
If you don't have any white wine on hand, you can substitute chicken broth or water.
Add more or less red pepper flakes depending on your desired level of spiciness.
Serve the pasta immediately after it is cooked, topped with grated Parmesan cheese.

Conclusion:

This easy shrimp and veggie pasta fresca is a delicious and satisfying meal that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp. The combination of shrimp, vegetables, and pasta is a classic for a reason. The shrimp is cooked in a flavorful sauce made with white wine, garlic, and red pepper flakes. The vegetables add a pop of color and nutrition. And the pasta is cooked to al dente perfection. This dish is sure to please everyone at the table.