Shrimps and Pasta Surprise

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Often I wait until there is nothing left in the refrigerator to go grocery shopping. With that said, I am also faced with the dilemma of using what is left to create a meal with it. Tonight I had some help from my son and this is all it came down to it.

Son: Mom, what’s for dinner tonight?
Mom: Honey, open the refrigerator
Son: Ok!!! So…. (staring at the refrigerator) what’s for dinner?
Mom: Open the vegetables bin and tell me what we have
Son: Tomatoes, carrots, broccolis, basil, parsley, thyme….
Mom: Well… That, is what’s for dinner tonight.
Son: All vegetables???? But I am hungry.
Mom: No worries, I can add some pasta or rice to that, what do you prefer?
Son: Pasta and not all those veggies
Mom: Sorry!! Veggies it is ( happy smile)
Son: Mom, remind me of this conversation next time I ask what’s for dinner.
Mom: Why?? This is fun
Son: … Yes, mom…. I am happy you are having fun….

Dinner was created as I was going along and that was fun, and yes, he ate it all if you wonder and asked for seconds. Indeed, I am a happy mom.


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Nutrition Facts
Shrimps and Pasta Surprise
Amount Per Serving
Calories 640 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 285mg 95%
Sodium 940mg 39%
Potassium 734mg 21%
Total Carbohydrates 94g 31%
Dietary Fiber 6g 24%
Sugars 8g
Protein 39g 78%
Vitamin A 213.2%
Vitamin C 34.8%
Calcium 21.8%
Iron 25.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Shrimps and Pasta Surprise

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1/4 thinly sliced yellow onion
  • 2 heads, florets separated broccolis
  • 4 peeled and made into ribbons carrots
  • 1 peeled garlic clove
  • 2 tablespoons olive oil
  • 1 container, halved cherry tomatoes
  • 1 tablsepoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon julienned basil
  • 1 pound uncooked, deshelled tail off shrimps
  • 1 pound bucatini pasta


  1. Bring a large pot of salted water to a full boil and add the pasta. Cook the pasta according to package instructions for timing. 2 minutes’ prior of the end of cooking add the broccolis florets into the boiling pot. Drain and set aside.

  2. Add the carrots and parsley. Stir and cook for another 3 minutes.

  3. Add the cherry tomatoes and the shrimps and mix well until the shrimps are cooked thru.

  4. Sprinkle with basil and add the pasta with broccolis.

  5. Mix well and serve hot.


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