Description
A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.
Ingredients
- 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
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds shrimp, peeled and deveined
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6