Shrimp and Vegetable Pasta Add half the cooked vegetables and toss again. Add shrimp, lemon juice and red pepper flakes. Add carrots, edamame, bell peppers and tomatoes.

Ingredients of Shrimp and Vegetable Pasta

  1. It's 4 tbs of unsalted butter.
  2. Prepare 8 oz of sliced mushrooms.
  3. You need 1 of medium zucchini sliced.
  4. You need 1 lb of large shell-on shrimp.
  5. It's 2 cups of water.
  6. You need 8 oz of spaghetti noodles.
  7. Prepare 1 tsp of creole or cajun seasoning (I use Tony Cachere's).

Shrimp and Vegetable Pasta instructions

  1. Peel raw shrimp. Set shrimp aside in a bowl, sprinkle with creole seasoning, toss to coat, and return to refrigerator..
  2. Place shrimp shells in a small saucepan, add 2 cups of water, bring to a boil over medium high heat. Reduce heat and simmer for 20 minutes. Pour liquid through a strainer into a bowl. Throw away shells..
  3. While stock is simmering, cook noodles according to package directions, and begin cooking remaining ingredients..
  4. Melt 2 tbs butter in a deep sided skillet over medium heat. Add mushrooms. Cook until they just begin to soften (about 5 minutes). Add zucchini and shrimp. Continue cooking until shrimp is almost done, about 5 minutes more..
  5. Add shrimp stock. Bring to a boil. Let cook uncovered 5 minutes more. Stir in remaining butter until melted and incorporated. Add cooked noodles and toss to coat in sauce. Serve hot. Enjoy!.

Dinner doesn't get any more irresistible than tossing together fresh jumbo shrimp, spring vegetables, zesty lemon in a little bit of olive oil, garlic, and spices. Clean the shrimp and place them in a dish. Cook the pasta in salted water per instructions. Cook pasta according to package directions. Meanwhile, melt butter in large nonstick skillet over medium heat.

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