Shrimp Primavera (Serves 6)

  • 1 (16 ounce) package rigatoni pasta
  • 1 tablespoon Avocado Oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 green bell pepper, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined


  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain. (We like to put a little olive oil on top of noodles and stir a bit.  This helps to keep the noodles from sticking together)
  2. Heat the avocado oil in a skillet over medium heat; cook and stir onion and garlic until the onion is tender, about 5 minutes. Add zucchini, yellow squash, bell pepper, and mushrooms; Continue cooking and stirring until the vegetables are tender, about 5 minutes more. Pour tomatoes into the skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
  3. Add the shrimp into the vegetable sauce and cook until the shrimp
  4. are pink on the outside and the Shrimp is opaque (white)  about 3 to 5 minutes. Serve shrimp and sauce over rigatoni.

Calories: 460  Fat: 6 g   Carbs: 66 g   Protein: 38 g