Servings: 4
Calories: 600kcal
Equipment
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 ounces linguine or penne pasta
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the broccoli, cherry tomatoes, bell pepper, zucchini, and yellow squash. Cook until the vegetables are tender, about 5-7 minutes.
- Prepare the Sauce: Reduce the heat to low. Pour in the heavy cream and stir to combine. Let it simmer for a few minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and freshly ground black pepper to taste.
- Combine Everything: Add the cooked pasta and shrimp back into the skillet. Toss everything together until well combined and heated through.
- Serve: Garnish with fresh basil or parsley. Serve immediately
Notes
- Vegetable Variations: Feel free to substitute or add other vegetables such as asparagus, snap peas, or mushrooms based on seasonal availability and personal preference.
- Pasta Options: While linguine or penne are recommended, other pasta types like fettuccine or rotini can also be used.
- Cream Substitutes: For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Wine Addition: For added depth of flavor, consider deglazing the pan with a splash of white wine after sautéing the vegetables. Allow it to reduce before adding the cream.
- Herbs: Fresh herbs like basil or parsley enhance the freshness of the dish. Dried Italian seasoning can be used if fresh herbs are unavailable.
Nutrition
Serving: 1.5cups | Calories: 600kcal | Carbohydrates: 60g | Protein: 35g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 250mg | Sodium: 800mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3500IU | Vitamin C: 90mg | Calcium: 300mg | Iron: 1mg
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