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Active time
15 minutes
Total time
30 minutes
8 servings

1 pound durum wheat pasta (any shape), preferably whole wheat

1 pound raw, frozen shrimp 

1 pound frozen vegetable(s) of choice

2 tablespoons extra virgin olive oil, divided

1 onion, chopped

1-2 cloves garlic, minced

Salt and pepper to taste

Basil or oregano, to taste (optional)

Juice of one lemon (optional)

Cherry tomatoes (optional)

  1. Thaw the shrimp in the fridge overnight, or in a bowl of cool water 20-30 minutes before cooking. Trim the tails and set aside.
  2. Fill a large stock pot with 6 quarts of cold water and 1 tablespoon of salt. Turn heat to high and cover to bring to a rolling boil.
  3. In a large skillet, sauté the onion in olive oil for 5 minutes, then add the garlic and cook for another minute. Move the onion and garlic to a large bowl and set aside. Add the shrimp to the skillet and cook over medium heat for about 3 minutes on each side, until pink. When they are done, add them to the onions and garlic.
  4. Meanwhile, when the water is at a full boil add the pasta. Add the frozen vegetables to the pasta pot according to their cook time. (For example, frozen peas should go in ~6 minutes before the pasta is done, frozen peppers should go in ~3 minutes before the pasta is done, etc. Check the package for timing.)
  5. Drain pasta and vegetables, add them to the onions, garlic, and shrimp. Mix together well.
  6. Add salt and pepper to taste, as well as herbs and lemon and tomato (optional)

Recipe, content courtesy of Oldways.


Calories: 390
Total Fat: 12g
Saturated Fat: 2g
Sodium: 340mg
Carbohydrate: 56g
Fiber: 8g
Total Sugars: 5g (Added Sugar: 0g)
Protein: 19g

Yield: 8 servings

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