A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.
Ingredients
- rigatoni pasta: 1 pack (16 ounce pack)
- vegetable oil: 1 Tbsp
- onion: 1 piece (sliced)
- garlic: 3 clove (crushed)
- zucchini: 1 piece (sliced)
- yellow squash: 1 piece (sliced)
- green bell pepper: 1 piece (sliced)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- tomatoes: 1 can (28 ounce can, crushed)
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- red pepper flakes: 0.5 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- shrimp: 2 pound (peeled and deveined)
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
-
Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
-
Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.
