Shrimp & Veggie Pasta

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Pasta

• 8 oz (225 g) pasta (penne, rotini, or spaghetti)

Protein

• 1 lb (450 g) shrimp, peeled & deveined

Vegetables

• 1 cup broccoli florets

• 1 cup bell peppers, sliced

• 1 cup zucchini, sliced

• ½ cup cherry tomatoes, halved

• 3 cloves garlic, minced

Sauce

• 2 tbsp olive oil

• ½ tsp chili flakes (optional)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp Italian seasoning

• ½ cup pasta water

• ¼ cup grated Parmesan cheese

Garnish (Optional)

• Fresh parsley or basil

• Lemon wedges

Instructions

1. Cook pasta

   • Boil pasta in salted water until al dente.

   • Reserve ½ cup pasta water, then drain.

2. Cook shrimp

   • Season shrimp with salt and pepper.

   • Heat 1 tbsp olive oil in a large pan over medium-high heat.

   • Cook shrimp 1–2 minutes per side until pink. Remove and set aside.

3. Cook vegetables

   • In the same pan, add remaining olive oil and garlic.

   • Add broccoli, peppers, zucchini, and tomatoes.

   • Sauté 4–5 minutes until tender-crisp.

4. Combine

   • Add pasta and shrimp back to the pan.

   • Pour in pasta water, sprinkle Italian seasoning and chili flakes.

   • Toss gently until coated and glossy.

5. Finish

   • Turn off heat, add Parmesan cheese.

   • Toss and adjust seasoning.

6. Serve

   • Garnish with herbs and a squeeze of lemon.

🥗 Nutrition Q/A

Q: Is shrimp pasta healthy?
A: Yes! Shrimp is low-calorie, high-protein, and veggies add fiber and nutrients.

Q: Can I make it creamy?
A: Yes—add ¼ cup light cream or Greek yogurt.

Q: Can I make it WW-friendly?
A: Use whole wheat pasta, reduce oil, and increase veggies.

⭐ Tips & Tricks

✔ Don’t overcook shrimp
✔ Salt pasta water generously
✔ Use pasta water for silky sauce
✔ Swap veggies based on season
✔ Keeps well for 2–3 days