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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 frozen shrimp (already cooked) (NOTE:  If the shrimp has not been cooked, be sure to cook the shrimp ahead of time)

1 pound frozen vegetable(s) of choice

2 tablespoons extra virgin olive oil, divided

1-2 cloves garlic, minced

1 onion, chopped

Salt and pepper to taste

Basil or oregano, to taste (optional)

Juice of one lemon (optional)

Cherry tomatoes (optional)

  1. Thaw the shrimp in a bowl of cool or lukewarm water to thaw. 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 and garlic in olive oil.
  4. When the water is at a full boil, cook the pasta and the frozen vegetables together. 
  5. Drain pasta and vegetables, add them to the onions and garlic in the skillet, mix together well and cook for 1-2 additional minutes. 
  6. Add salt and pepper to taste, as well as herbs and lemon and tomato (optional)

Recipe, content courtesy of Oldways. Photo: fotolia.com


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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