Pasta with Sautéed Shrimp & Veggies Recipe

Pasta with Sautéed Shrimp & Veggies Recipe

Here's a quick and easy recipe to help you cut the fat from your diet, but keep the flavor.

Ingredients (serves 8 people)

  • 1 box (16 oz.) whole grain pasta, shape of your choice

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1/2 small red onion, diced

  • 1/2 cup pine nuts, toasted

  • 3 cloves (1-2 tablespoons) garlic paste (see instructions below)

  • 1/4 cup olive oil

  • 1/3 cup packed basil, thinly sliced

  • 1 teaspoon crushed red pepper (optional)

  • 15 medium-sized uncooked shrimp, thawed

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  1. Preheat oven to 375°F. Slice the top off a bulb of garlic and drizzle with olive oil. Bake for 25-30 minutes. Let cool.

  2. Squeeze out cloves onto cutting board and smash into paste with side of chef’s knife. The paste can be kept for up to a week in a sealed container.

  3. Cook pasta until desired tenderness. Toss with 1-tablespoon olive oil and set aside.

  4. (For pasta) Heat 1-tablespoon olive oil, peppers and onions in a skillet on medium-high heat until caramelized slightly.

  5. In a separate small saucepan, heat pine nuts on medium heat and watch carefully.

  6. Remove from heat when they begin to change color, but before they turn completely brown. Set aside.

  7. Season shrimp with salt and pepper and sauté in olive oil for 3 minutes on each side.

  8. Add shrimp, pine nuts, caramelized veggies and garlic paste to pasta.

  9. Sprinkle basil and crushed red pepper over top. Serve warm or at room temperature.

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