Shrimp And Vegetable Spaghetti
Juicy shrimp and vibrant vegetables tossed with spaghetti in a creamy, flavorful sauce, perfect for a quick, satisfying Mediterranean-inspired meal for family or friends.
Ingredients
- 12 oz. spaghetti ⓘ
- 2 Tbsp. unsalted butter ⓘ
- 2 Tbsp. extra virgin olive oil
- 3 medium carrots ⓘ
- 1 large red bell pepper ⓘ
- 1 green bell pepper ⓘ
- 6 medium garlic cloves ⓘ
- 1 medium yellow summer squash ⓘ
- 1 medium zucchini ⓘ
- 24 jumbo shrimp ⓘ
- 1/2 c. fish stock ⓘ
- 2/3 c. heavy cream ⓘ
- 2 c. fresh basil ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. freshly ground black pepper ⓘ
Instructions
- Cook the spaghetti in boiling salted water until tender but still firm, about 8 minutes.
- Drain the spaghetti, rinse with cold water, and drain again.
- In a large skillet, melt the butter in the olive oil over moderately high heat.
- Add the carrots and cook, stirring, for 2 minutes.
- Add the red and green peppers and the garlic; cook, stirring, until slightly soft, about 3 minutes.
- Stir in the squash and zucchini; cook until slightly soft, about 3 minutes longer.
- Using a slotted spoon, transfer the vegetables to a bowl.
- Add the shrimp to the hot skillet and sauté for 1 minute.
- Add the fish stock and cook, scraping the bottom and sides of the pan, about 30 seconds.
- Add the cream and bring the liquid to a boil; cook, stirring, until the shrimp are just cooked through, about 2 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a splash of white wine when cooking the shrimp, which pairs beautifully with the dish. If you're short on time, pre-chopped vegetables can be a great time-saver. For a lighter option, substitute half of the heavy cream with vegetable broth. Fresh herbs like parsley or dill can also be added for extra freshness.
Serving Suggestions
Serve the shrimp and vegetable spaghetti with a sprinkle of fresh basil on top for added flavor. A side of garlic bread complements this dish well, and a simple green salad helps balance the richness. For a full Mediterranean experience, consider pairing it with Green Beans Of The Sea Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water or broth to prevent sticking. You can also microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Vegetable Spaghetti contains roughly 2760 calories, with 104g protein, 520g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (620% of the Daily Value), vitamin A (333% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely before cooking to ensure even cooking. You can run them under cold water or leave them in the refrigerator overnight to defrost.
What can I substitute for fish stock?
If you don't have fish stock, you can use chicken broth or vegetable broth as a substitute. Both will add flavor, but the dish will have a slightly different taste. For a more authentic seafood flavor, consider using clam juice.
Is it possible to make this dish gluten-free?
Absolutely! To make this dish gluten-free, simply substitute the spaghetti with gluten-free pasta. There are many options available made from rice, quinoa, or lentils that will work well in this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).