Shrimp Primavera Pasta with Summer Vegetables
From the Oceanside kitchen · Recipe collection
Shrimp, rigatoni and a tomato sauce full of zucchini, squash, peppers and mushrooms make a colorful pasta dinner. The shrimp cook directly in the vegetable sauce.
Shrimp Primavera Pasta with Summer Vegetables
- Yield
- 6 servings
Ingredients
- 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
Step-by-step instructions
- Cook rigatoni in lightly salted boiling water until al dente, following the package timing. Drain.
- Heat avocado oil in a large skillet over medium heat. Add onion and garlic and cook about 5 minutes, until onion softens.
- Add zucchini, yellow squash, bell pepper and mushrooms. Cook about 5 minutes more, stirring, until tender.
- Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt and black pepper. Bring to a simmer.
- Add thawed shrimp to the sauce and cook about 3–5 minutes, until opaque and 145°F. Serve the shrimp and vegetable sauce over the rigatoni.
What to serve alongside
A green salad.
Helpful questions
How do I keep the seafood tender?
Keep the vegetables in similar-sized pieces and add shrimp only after the sauce is simmering.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
