A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.
Ingredients
- 1 package rigatoni pasta , 16 ounce
- 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 package sliced fresh mushrooms , 8 ounce
- 1 can crushed tomatoes , 28 ounce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 pounds shrimp , peeled and deveined
Instructions
-
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.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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