Pasta with Shrimp and Veggies

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

1
Prepare pasta according to package directions; add green beans to pot 3 minutes before pasta will be ready.
Ingredients you will need
Green BeansGreen Beans
PastaPasta
Equipment you will use
PotPot
2
Bring a large pot of salted water to a boil over high heat.
Ingredients you will need
WaterWater
Equipment you will use
PotPot
3
Add shrimp and return to a boil. Boil for 1 minute and then drain.
Ingredients you will need
ShrimpShrimp
4
Combine shrimp, tomatoes and corn in a medium saucepan.
Ingredients you will need
TomatoTomato
ShrimpShrimp
CornCorn
Equipment you will use
Sauce PanSauce Pan
5
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
BeansBeans
PastaPasta
6
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.
Ingredients you will need
Salt And PepperSalt And Pepper
ShrimpShrimp
BeansBeans
PastaPasta
WaterWater

Equipment

DifficultyNormal
Ready In30 m.
Servings4
Health Score28
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