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.
Nutrition & Diet Analysis (per serving)
860
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Shellfish
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).
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).