Marinara Shrimp Pasta with Vegetables


This heavenly Marinara Shrimp Pasta With Vegetables is a wonderful dinner that possesses a flavor like an eatery extraordinary and is sufficiently noteworthy to serve for organization, however in all actuality is so straightforward and fast to get ready. It’s ideal for those bustling evenings when you don’t have the opportunity (or vitality) to make anything confused.

The succulent shrimp, fragrant and brilliant vegetables truly lift this ameliorating pasta dish.


1 lb rigatoni pasta

olive oil, for sautéing

1/2 lbs enormous or large shrimp, stripped and deveined

salt and ground dark pepper to taste

1 red onion, cut

1 celery stalk, cut

1 bell pepper, cut

2–5 garlic cloves, minced

1 24 oz container Barilla® Marinara sauce

1 medium zucchini, cut into strips

1/2 – 1 Tablespoon cleaved new herbs like basil and parsley


Heat an enormous pot of salted water to the point of boiling and afterward cook the pasta the manner in which you like it.

In the interim, prep the remainder of the fixings. Strip and devein the shrimp. Cut the red onion and celery, cut the chime pepper and zucchini into slender strips. Mince the garlic.

At the point when the pasta is cooked, put aside in any event 1 cup of the pasta water, so you can disperse the sauce later. The boring water is impeccable to have the option to change the sauce to the consistency that you like without weakening it to an extreme.

Season the stripped shrimp with 1/2 teaspoons of salt and 1/4 teaspoons ground dark pepper.

In an enormous skillet, heat up 1 Tablespoon of olive oil until it’s extremely hot and afterward include then rapidly include the shrimp, setting it in one layer in the hot skillet. You should cook the shrimp in 2 bunches.

The most significant thing is to ensure you don’t overcook the shrimp. When I set the last shrimp into the skillet, the time had come to begin flipping the primary shrimp. The shrimp will effortlessly discharge from the skillet when they are prepared. The shrimp just need 1-2 minutes for every side to cook through. Put the cooked shrimp in a safe spot.

In a similar skillet, include another 1/2 Tablespoon of oil, on the off chance that it needs it, diminish the warmth to medium and include the red onion and the celery. Season with salt and ground dark pepper, to taste.

The vegetables should discharge some fluid as the cook, which will assist with deglazing the skillet from all the dark-colored bits left over from the shrimp. In the event that the skillet is excessively dry, pour in a limited quantity of water, sufficiently only to scratch off the affectionate from the base of the skillet. Cook for around 3 minutes, just until the onion and celery begin to mollify.

Away from room in the base of the skillet and add the garlic to space, cooking for 30 seconds – 1 moment, until the garlic gets fragrant and is delicate, however, be mindful so as not to consume the garlic. In the event that the skillet is excessively dry, include a small piece of oil to the garlic.

Include the chime pepper also. Season the ringer pepper with salt and ground dark pepper also. Cook for another 3-5 minutes, until all the vegetables, have relaxed.

Pour in the marinara sauce, blending to join. Diminish the warmth to a stew, spread the skillet with a cover and cook for around 5-7 minutes.

Add the zucchini to the sauce, blending to join. Cook until the zucchini is delicate, yet at the same time has some freshness, around 3-5 minutes. Mood killer the warmth and include the crisp herbs.

Join the shrimp, veggies, and sauce with the cooked pasta, blending to consolidate. Include the saved pasta water, if necessary.

Serve warm, decorating with all the more crisp herbs and ground Parmesan cheddar, in the event that you’d like.

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