Pasta with Shrimp and Veggies
Pasta with Shrimp and Veggies is a dairy free and pescatarian main course. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 475 calories, 34g of protein, and 10g of fat. This recipe serves 4. If you have olive oil, canned tomatoes, salt and pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
Prepare pasta according to package directions; add green beans to pot 3 minutes before pasta will be ready.
Bring a large pot of salted water to a boil over high heat.
Add shrimp and return to a boil. Boil for 1 minute and then drain.
Combine shrimp, tomatoes and corn in a medium saucepan.
Add olive oil and season with salt and pepper. Bring mixture to a simmer over medium heat. Cover, remove from heat and set aside until pasta and beans are done.
Set aside 1 cup pasta cooking water and then drain pasta and beans. Toss pasta and beans with shrimp mixture; if pasta looks dry, add reserved water in 1/4-cup increments until desired consistency is reached. Season with salt and pepper.