Ingredients for Shrimp And Veggies Italiano With Pasta
- Olive Oil
- Sweet Onion
- Red Bell Peppers
- 8 ounces cremini mushrooms, sliced
- Garlic Cloves
- Plum Tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Chili Pepper Flakes
- salt and pepper to taste
- White Wine
- 1 pound peeled and deveined shrimp (uncooked or pre-cooked)
- Green Olives
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Heavy Cream
- 1 pound cooked pasta
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How to Make Shrimp And Veggies Italiano With Pasta
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Cook for 6-8 minutes, until softened.
- Add 8 ounces cremini mushrooms, sliced, and 2 cloves garlic, minced. Cook for another 6-8 minutes, until mushrooms release their moisture and soften.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes (optional).
- Season generously with salt and pepper to taste.
- Continue cooking for 5-10 minutes, until vegetables are tender.
- **For uncooked shrimp:** Add 1/4 cup dry white wine, 1 pound peeled and deveined shrimp, 1/4 cup pitted Kalamata olives (halved), 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- Cook until shrimp turns pink and opaque, about 3-4 minutes.
- Stir in 1/2 cup heavy cream and cook for 1 minute, until heated through.
- **For pre-cooked shrimp:** Add 1/4 cup dry white wine and cook for 1-2 minutes. Add 1 pound cooked shrimp, 1/4 cup pitted Kalamata olives (halved), 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- Stir gently to combine and heat through.
- Stir in 1/2 cup heavy cream.
- Serve the sauce immediately over 1 pound cooked pasta of your choice.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
35g
Fat
23g
Carbs
32g
