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Tuesday, April 12, 2016

shrimp primavera

Ingredients

  • Servings: 6
  • 1 (16 ounce) package rigatoni pasta
  • 1 tablespoon vegetable 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
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • 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.
  • heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
  • cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. serve shrimp and sauce over rigatoni.

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