This Shrimp Pasta with Vegetables is one of those dinners that came together simply because I needed to use what was left in the refrigerator. Shrimp, bucatini, broccoli, carrots, tomatoes, and fresh herbs turned into a colorful and delicious dinner in just 25 minutes.
My son was standing in front of the refrigerator asking what was for dinner while I was taking inventory of the vegetable drawer. His request was simple: pasta, but not all those vegetables. Of course, the vegetables stayed, and much to his surprise, he ate everything and went back for seconds.
Recipe Overview: Recipe Name
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Cook Method: Stovetop
- Flavor & Texture: uicy shrimp, tender-crisp vegetables, sweet tomatoes, fresh herbs, and perfectly cooked bucatini in every bite.
- Difficulty: Easy. Everything cooks quickly, so having your ingredients prepared before you start makes this recipe effortless.
- Why this Recipe? A colorful, satisfying dinner that combines shrimp, pasta, and plenty of vegetables in one dish and is ready in only 25 minutes.
If you enjoy quick shrimp dinners, my Creamy Lemon Shrimp Scampi Pasta and Pappardelle with Spanish Spiced Shrimps are two more easy recipes to try.
Sometimes the best dinners really do begin with whatever is left in the refrigerator.
Shall we get cooking?
In this Article
- Recipe Overview: Recipe Name
- A Note From Giangi
- Key Ingredients
- Substitutions and Variations
- How to Make Shrimp Pasta with Vegetables
- Giangi’s Pro Tips
- What to Serve with Shrimp Pasta with Vegetables
- Storing and Reheating
- Shrimp Pasta with Vegetables FAQs
- More Pasta Recipes You Will Love
- Shrimp Pasta with Vegetables – Easy 25-Minute Dinner
A Note From Giangi
Key Ingredients
Shrimp: The star of this recipe. Use raw shrimp that are peeled and deveined. I prefer removing the tails so the finished pasta is easier to enjoy.
Bucatini: I love the thickness of bucatini with this recipe. It has enough substance to stand up to all the shrimp and vegetables while still absorbing those wonderful pan juices.
Broccoli: Cooking the florets with the pasta during the final couple of minutes saves time and another pan.
Carrots: Make them into thin ribbons so they cook quickly and almost mingle with the strands of pasta.
Cherry tomatoes: As they cook, they soften and release their juices, creating a light fresh sauce around the pasta.
Yellow onion: Adds sweetness and creates the savory foundation for the vegetables.
Garlic: Just one clove adds plenty of flavor without overpowering the shrimp or fresh vegetables.
Flat-leaf parsley: Adds freshness while the vegetables cook.
Fresh basil: Add it toward the end so its beautiful fresh flavor is not lost during cooking.
Olive oil: Creates the base for sautéing the vegetables and lightly coats the finished pasta.
Substitutions and Variations
Pasta: Spaghetti, linguine, fettuccine, or penne can easily replace the bucatini.
Shrimp: Fresh or frozen shrimp both work beautifully. If using frozen shrimp, thaw them completely and pat them dry before cooking.
Broccoli: Broccolini, asparagus, zucchini, or green beans are all wonderful alternatives.
Carrots: Thin strips of red or yellow bell pepper are a delicious substitute and add beautiful color.
Cherry tomatoes: Grape tomatoes work perfectly, or use chopped ripe tomatoes when they are in season.
Fresh herbs: Parsley and basil are my favorites here, but a little fresh oregano would also complement the tomatoes.
For a little heat: Add a pinch of red pepper flakes when you add the garlic.
For extra brightness: A squeeze of fresh lemon juice just before serving is wonderful with the shrimp.
How to Make Shrimp Pasta with Vegetables
Step 1: Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package directions until al dente.
Step 2: About 2 minutes before the pasta has finished cooking, add the broccoli florets directly to the pasta water. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and broccoli and set them aside.
Step 3: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 2 to 3 minutes, or until it begins to soften.
Step 4: Add the garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
Step 5: Add the carrot ribbons and parsley. Cook for about 3 minutes, stirring occasionally, until the carrots begin to soften but still have a little bite.
Step 6: Add the halved cherry tomatoes and cook for a couple of minutes, until they begin to soften and release some of their juices.
Step 7: Add the shrimp and season with salt and pepper. Cook for 2 to 3 minutes, turning them as needed, until they are pink and opaque. Do not overcook them.
Step 8: Add the drained bucatini and broccoli to the skillet. Toss everything together until well combined. Add a little reserved pasta water if the pasta needs more moisture.
Step 9: Add the fresh basil and toss once more. Taste for seasoning and serve immediately.
Giangi’s Pro Tips
Have everything ready before you start. Once that pasta water begins boiling, this recipe moves very quickly. I like to have all my vegetables cut and the shrimp ready before I turn on the stove.
Do not overcook the shrimp. Shrimp cook in just a few minutes. As soon as they are pink and opaque, they are ready. Leaving them in the pan too long makes them tough and rubbery.
Save some pasta water. Before draining the bucatini, always reserve a cup. A small splash helps everything come together beautifully without adding a heavy sauce.
Add the broccoli to the pasta water. This is one of my favorite shortcuts. It cooks the broccoli perfectly and saves another pot.
Keep the carrot ribbons thin. A vegetable peeler makes this very easy. Thin carrots cook quickly and blend into the pasta rather than feeling like large pieces of vegetables.
Add the basil last. Fresh basil loses that wonderful aroma when cooked too long, so toss it in just before serving.
Taste before serving. Pasta absorbs seasoning, so always give everything one final taste before it reaches the table.
What to Serve with Shrimp Pasta with Vegetables
This shrimp pasta already gives you pasta, seafood, and plenty of vegetables, so there is no need for anything complicated to go with it.
I like a simple green salad with a light vinaigrette or a few slices of warm crusty bread. The bread is particularly good for soaking up all that tomato and olive oil juice left at the bottom of the bowl.
Roasted asparagus or a fresh tomato salad would also be lovely if you want another vegetable on the table.
Storing and Reheating
Store: leftover shrimp pasta in an airtight container in the refrigerator for 2 to 3 days.
Reheating: I prefer reheating this pasta gently in a skillet over medium-low heat. Add a tablespoon or two of water or olive oil to loosen everything as it warms.
Shrimp Pasta with Vegetables FAQs
Can I use frozen shrimp?
Absolutely. Frozen shrimp work very well in this recipe. Thaw them completely, drain them, and pat them dry before adding them to the skillet.
What other pasta can I use?
Spaghetti, linguine, fettuccine, or penne will all work. I happen to love bucatini because its thicker shape works so well with the shrimp and vegetables.
Can I use different vegetables?
Yes, and that is part of the fun of this recipe. Zucchini, asparagus, bell peppers, green beans, spinach, or whatever vegetables you need to use can easily be incorporated.
How do I keep shrimp from becoming rubbery?
Do not overcook them. Shrimp only need a couple of minutes in the hot skillet. Once they turn pink and opaque, they are ready.
Can I prepare the vegetables ahead of time?
Yes. Slice the onion, make the carrot ribbons, cut the broccoli into florets, halve the tomatoes, and chop the herbs earlier in the day. Store them covered in the refrigerator until you are ready to cook.
Can I make this without shrimp?
Yes. The pasta and vegetables are delicious on their own. You can also substitute cooked chicken if you have leftovers that need to be used.
Should I rinse the pasta after cooking?
No. Do not rinse the pasta. The starch remaining on its surface helps the vegetables, tomato juices, olive oil, and pasta water cling to the bucatini.
More Pasta Recipes You Will Love
If you tried this Shrimp Pasta with Vegetables or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Shrimp Pasta with Vegetables – Easy 25-Minute Dinner
Ingredients
- ¼ yellow onion, thinly sliced
- 2 broccolis heads, florets separated
- 4 carrots, peeled and made into ribbons carrots
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- 12 ounces cherry tomatoes, halved
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh basil, julienned
- 1 pound uncooked shrimps, deshelled and tail off
- 1 pound bucatini pasta
Instructions
- Bring a large pot of salted water to a full boil and add the pasta. Cook the pasta according to the package instructions. 2 minutes before it's done, add broccoli florets to the boiling pot. Drain and set aside.
- Add the carrots and parsley. Stir and cook for another 3 minutes.
- Add the cherry tomatoes and the shrimps and mix well until the shrimps are cooked through.
- Sprinkle with basil and add the pasta with broccoli.
- Mix well and serve hot.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Pasta, Rice & Grains, Dinners
- Cuisine: American
- Type: Under 45 minutes
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Giangi Townsend
This recipe is one of those that will always be dear to my heart and make often when I need to finish up all the vegetables in my refirgerator. Have fun creating your own version.