Garlic Shrimp Veggie Pasta
This easy and quick garlic shrimp veggie pasta pan tastes delicious but doesn’t require a whole lot of effort. We make a scampi-ish lemon garlic butter sauce to cook everything in, but the key is all the fresh veggies and the succulent shrimp, every time.
Ingredients
- 8 oz pasta, Rotelli or other
- 1 lb frozen raw shrimp peeled, tails removed if possible
- 6 tbsp butter
- 5 cloves garlic peeled and minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp Old Bay seasoning
- 16 oz mixed vegetables your choosing
- 1/4 cup chicken broth
- 3 tbsp lemon juice
- 3 tbsp parmesan cheese
Instructions
- Bring a pot of salted water to boil. Cook the pasta until al dente, and then remove from the water and toss with a little butter to keep it from sticking.
- Rinse the shrimp and pat dry.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, for 1-2 minutes.
- Add the vegetables and saute until cooked to your liking. We prefer them a little on the crunchy side, so we'll cook ours 4-5 minutes. Season lightly with salt, pepper, and Old Bay.
- Add the chicken broth and cook 2-3 more minutes. Add the lemon juice and add the shrimp and cook 3-5 minutes, or until the shrimp are pink and cooked through.
- Add the pasta to the skillet and toss to combine. Let the mixture cook an additional minute, or until everything is nicely warmed.
- Serve warm, topped with a sprinkle of parmesan cheese!