ROTINI PRIMAVERA WITH SHRIMP
Use whatever vegetables are in season, aiming for a nice mix of colors and flavors. A tasty, colorful weeknight meal.
Provided by dianegrapegrower
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them).
- When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables.
- Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally.
- When the mushrooms are tender, add the vegetables, continuing to stir.
- When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low.
- When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.
Nutrition Facts : Calories 378.9, Fat 10.9, SaturatedFat 1.5, Cholesterol 95.2, Sodium 437.4, Carbohydrate 50.3, Fiber 3.7, Sugar 5.5, Protein 19.5
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Akongo
[email protected]This dish is a great way to use up leftover pasta. I also added some chopped bacon, which gave it a nice smoky flavor.
zagdsuren Usukhbayar
[email protected]I'm always looking for new pasta recipes, and this one definitely fits the bill. It's easy to make and the flavor is amazing. I love the combination of shrimp and vegetables in a creamy sauce.
Brother Moters
[email protected]This recipe was a bit bland for my taste. I think it could use some more seasoning, like garlic or paprika.
Deena Duncan
[email protected]I've made this dish several times now and it's always a hit. It's a great way to get my kids to eat their vegetables, and they love the shrimp. I usually add some extra garlic and red pepper flakes for a little more flavor.
Malik Ibrar
[email protected]This recipe was easy to follow and the end result was delicious! I loved the combination of flavors and textures. I will definitely be making this again.
Bibek Basnet
[email protected]I'm not a big fan of shrimp, but I really enjoyed this dish. The sauce was creamy and flavorful, and the vegetables were perfectly cooked. I'll definitely be making this again, but with chicken instead of shrimp.
Ankush Yadav
[email protected]This recipe is a great way to use up leftover shrimp. I also added some chopped sun-dried tomatoes, which gave the dish a nice tangy flavor.
Jess Benford
[email protected]I made this dish for a party last weekend and it was a huge success! Everyone loved it. I especially liked that it was so easy to make ahead of time.
Tumelo Kelaotswe
[email protected]This recipe was a disappointment. The sauce was bland and the shrimp were overcooked. I won't be making this again.
Shahzeb
[email protected]This dish is a keeper! It's easy to make and always turns out delicious. I love that I can use whatever vegetables I have on hand, so it's a great way to clean out the fridge. Plus, it's a healthy and flavorful meal that the whole family enjoys.
Ntwasi Fahad
[email protected]Just tried this recipe and it was a hit! My family loved it. The sauce was creamy and flavorful, and the shrimp and vegetables were cooked to perfection. I'll definitely be making this again.
Toca Boca
[email protected]This rotini primavera with shrimp was an absolute delight! The flavors were incredibly well-balanced, and the dish was bursting with freshness. The shrimp were perfectly cooked and tender, and the vegetables were crisp and flavorful. I highly recomme