Shrimp Primavera Recipe

Shrimp Pasta


  • 1 pound 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 
  • 8 ounce fresh mushrooms, sliced
  • 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 


  1. 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.
  2. 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.
  3. 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.