in my kitchen :: shrimp scampi pasta with vegetables

this post may contain affiliate links; full disclosure here

This shrimp scampi is an easy meal once you get down the process – so if you like seafood, don’t be afraid to try it!  I rarely follow the recipe exactly, instead just tossing in the various parts until it tastes right.

But for you, I tried to be a little more precise in my measurements!:)

{My lemon squeezer is a great mini kitchen tool!  Often in use around here}

If I have shrimp on hand, shrimp scampi one of those oops, I forgot to plan for dinner kind of meals; right up there with breakfast for dinner.  Add in a salad or garlic bread, and voila!, you’re good to go in probably 30 minutes or less.  Our family enjoys this dish quite a bit, mostly in warmer months.

I’m thinking you could also substitute chopped chicken tenders for the shrimp, but I haven’t tried it.  Let me know if you do or if you have!

Shrimp Scampi Pasta with Vegetables
Recipe type: entree
Serves: 4-6
 
Ingredients
  • ¼ cup olive oil (I often add in more)
  • 1 lb peeled and deveined shrimp
  • 1 zucchini, chopped
  • 1 - 2 tomatoes, drained & chopped
  • 3-4 garlic cloves, minced
  • ½ tsp hot red pepper flakes (optional, I leave them out)
  • ½ cup white cooking wine
  • 1 tsp salt
  • ½ tsp black pepper
  • juice of ½ lemon (or more if you like lemon!)
  • 5 TBsp butter
  • 1 lb angel hair pasta (usually one box)
  • fresh or dried parsley to garnish
Instructions
  1. Bring a 6 qt pot of water to boil.
  2. In the meantime, heal oil in large skillet over high heat, then sauté shrimp, stirring once or twice, about 2 minutes. Transfer to a bowl.
  3. Add garlic to remaining oil in skillet along with red pepper flakes, cooking wine, salt, pepper and cook over medium heat for about 1 minute. Add butter to skillet, stir until melted.
  4. Sauté chopped veggies in garlic mixture for about 2-3 minutes or until slightly tender.
  5. Add shrimp back to skillet, squeeze in lemon juice. Turn off the heat and cover the skillet.
  6. Cook pasta in boiling water until tender, about 3 minutes. Drain pasta in colander, reserving some of the pasta-cooking water.
  7. Toss pasta well with shrimp mixture and add in parsley. Add a bit of the cooking water if needed to keep pasta moist.
  8. Serve immediately and enjoy!

 

Come back NEXT WEEK for a 10 Day Series ‘Stocking the Real Food Pantry & Freezer’.  I’m excited to share!    Subscribe via email and receive all posts in your inbox.

 

Want to share your thoughts? Click here to send me an email.

.

2 comments

[…] know, I’m a BIG fan of stainless steel cookware!   You’ve seen some of my set in the shrimp and veggie scampi recipe and lemon rosemary simmering pot […]

[…] convenience food had taken over in the kitchen for 2-3 really full weeks.  My favorite to make was shrimp scampi – so quick to get on the […]

Your email is never published or shared. Required fields are marked *

*

*

There was an error submitting your comment. Please try again.

Rate this recipe: