|Spicy Garden Pasta with Shrimp, Carrots, Grapes|
Added some grapes and carrots with the pasta, which added a nice, bright, crunchy feel for lunch. Delicious!
Spicy Garden Pasta with Shrimp
12 oz. whole wheat pasta shells
24 oz. vodka sauce
2 cups frozen shrimp, thawed and peeled
2 cups cherry tomatoes, halved
1 small onion, chopped
1 small red bell pepper, chopped
1 small zucchini, sliced thinly
2 T olive oil
2 t red pepper flakes
1 t minced garlic
In a large, non-stick skillet, heat oil over medium-high heat. Add in onion, bell pepper, and garlic, sauteing for about 5 minutes. Add in tomatoes and zucchini, sauteing about another five minutes. Pour in vodka sauce and pepper flakes, stirring well and simmering over medium heat for about 20 minutes. Meanwhile, cook pasta according to directions. When pasta is done, add in shrimp to hot water and pasta and drain immediately. Add in sauce as desired, and let sit for about 2 minutes while shrimp steams in the pasta. As soon as shrimp is pink, serve immediately.
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