Shrimp and Veggie Pasta: A Flavorful, Healthy Twist on Classic Comfort
Looking for a light yet satisfying meal that fits into a healthy lifestyle? This Shrimp and Veggie Pasta is the perfect solution. Packed with shrimp, zucchini, asparagus, and cherry tomatoes, this dish is both nutrient-dense and full of flavor.
It’s also gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions or anyone looking to enjoy a wholesome meal. Whether you’re cooking for yourself or feeding the whole family, this easy pasta recipe will quickly become a favorite.
Why You’ll Love This Shrimp and Veggie Pasta
If you’re searching for a meal that’s both healthy and delicious, this Shrimp and Veggie Pasta delivers. The shrimp provide lean protein that’s rich in essential nutrients, while the vegetables—zucchini, asparagus, and tomatoes—offer a burst of vitamins and minerals.
The dish is naturally gluten-free and dairy-free, so it’s perfect for people with dietary restrictions. The fresh basil adds a fragrant finishing touch, making every bite a little bit more exciting.
Not only is this recipe quick to prepare, but it’s also incredibly versatile. You can enjoy it for lunch, dinner, or even a light meal the next day. It’s ideal for busy weeknights or meal prep, giving you a nourishing meal with minimal effort.
Health Benefits
This Shrimp and Veggie Pasta offers a variety of health benefits, thanks to its nutrient-rich ingredients. Shrimp are an excellent source of high-quality protein, essential for muscle repair and growth. They also contain omega-3 fatty acids, which are known for supporting heart health and reducing inflammation.
Zucchini and asparagus are packed with antioxidants, which help protect your cells from oxidative stress and support your immune system.
Asparagus, specifically, is known for its anti-inflammatory properties and high folate content, which is beneficial for overall cellular function.
Tomatoes, while not strictly AIP, are rich in vitamins A and C, which contribute to healthy skin, vision, and immune function.
Together, these ingredients create a well-rounded meal that supports muscle health, digestion, and overall well-being.
Shrimp and Veggie Pasta Ingredients
- Shrimp: Shrimp is a fantastic source of protein, and it’s packed with vitamin B12, which supports healthy red blood cells, and iodine, essential for thyroid health. Additionally, shrimp contain selenium, a powerful antioxidant that helps protect the body from oxidative damage.
- Zucchini: Zucchini is low in calories but high in vitamins C and A, two powerful antioxidants that support immune health and skin vitality. It’s also rich in potassium, which helps regulate blood pressure, and fiber, promoting digestive health.
- Asparagus: This vegetable is a powerhouse, offering an abundance of folate, which is crucial for healthy cell division, as well as vitamins A, C, and K, which support immune function, skin health, and blood clotting, respectively. Asparagus is also an excellent source of fiber, which aids in digestion.
- Tomatoes: Tomatoes provide vitamin C, which helps with collagen production and immune support, and vitamin K, essential for bone health. They also contain lycopene, a potent antioxidant that may help reduce the risk of certain chronic diseases.
- Olive Oil: Rich in heart-healthy monounsaturated fats, olive oil supports cardiovascular health. It’s also an excellent source of vitamin E, which helps protect cells from oxidative damage, and has anti-inflammatory properties that contribute to overall health.
- Garlic (optional): Garlic has long been known for its immune-boosting and anti-inflammatory properties. It can help reduce the risk of chronic diseases and improve digestive health.
How to Make this Recipe
Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions, usually around 7-10 minutes. Drain the pasta and set it aside, reserving a little pasta water to help mix everything together later.
Sauté the Veggies: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic (if using) and sauté for about 1 minute until fragrant. This step infuses the oil with garlic flavor, creating a delicious base for the vegetables.
Cook the Asparagus and Zucchini: Add the chopped asparagus and zucchini to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the vegetables start to soften and become tender.
Cook the shrimp
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimps and cook them for 1-2 minutes on each side until they turn pink. Move them on a clean plate.
Sauté the Veggies
Sauté the Veggies: In the same skillet add the minced garlic and sauté for about 1 minute until fragrant. This step infuses the oil with garlic flavor, creating a delicious base for the vegetables.
Cook the Tomatoes and Zucchini: Add the halved tomatoes and zucchini to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the vegetables start to soften and become tender.
Add the asparagus: Add the asparagus and cook for another minute. The tomatoes will release their juices, creating a flavorful sauce.
Combine Pasta and Veggies:
Once the shrimp is cooked through and the vegetables are tender, add the cooked pasta to the skillet. Toss everything together, ensuring the pasta is well coated with the veggie and shrimp mixture. If the sauce needs a little more moisture, add a bit of the reserved pasta water.
Serve: Remove the skillet from heat, and stir in the chopped fresh basil. Serve warm, topped with freshly grated Parmesan cheese (if desired).
Serving Suggestions
For a well-rounded meal, pair this Shrimp and Veggie Pasta with a light side salad made with mixed greens, cucumber, and a simple vinaigrette. You could also enjoy it with a side of roasted sweet potatoes or a gluten-free bread to soak up any extra sauce. This dish is versatile enough to be served as a main or side, depending on your needs.
Storage Instructions
This Shrimp and Veggie Pasta is perfect for meal prep or leftovers. Store any leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, simply warm it in the microwave or on the stovetop over medium heat. If the pasta appears dry after storing, you can add a splash of olive oil or water to help loosen the sauce.
Optional Add-ins or Variations
If you want to switch things up or add more flavor to the dish, here are a few optional add-ins or variations:
- Avocado: Add sliced avocado for extra creaminess and healthy fats.
- Spinach: Toss in a handful of fresh spinach for added greens.
- Bacon or Sausage: For a savory twist, add crumbled bacon or cooked sausage.
- Lemon Zest: A little lemon zest or lemon juice can brighten up the dish and add a fresh citrusy flavor.
- Herbs: Feel free to experiment with other herbs like thyme, rosemary, or parsley for a unique flavor profile.
You might want to try some other of my favorite recipes:
Ready to try this delicious Shrimp and Veggie Pasta? It’s the perfect dish for anyone looking for a quick, healthy meal that’s packed with flavor. Make it tonight and share your photos with me on social media—don’t forget to tag me so I can see your creations! Enjoy!
Shrimp and Veggie Pasta
Course: Dinner, LunchCuisine: Italian, MediterraneanDifficulty: Easy4
servings10
minutes20
minutes350
kcal15-20
g25-30
g35-40
gShrimp and Veggie Pasta is a delicious, AIP Reintroduction-friendly dish. It’s gluten-free, dairy-free, and packed with shrimp, zucchini, asparagus, and cherry tomatoes for a healthy, flavorful meal!
Ingredients
200 g / 0.44 lbs shrimp, peeled and deveined
225 g / 0.5 lbs gluten-free pasta (or AIP-compliant pasta)
300 g / 0.66 lbs cherry tomatoes, halved
2 cloves garlic, minced
75 g / 0.17 lbs asparagus, chopped into 1-inch pieces
200 g / 0.44 lbs zucchini, sliced into half-moons
15 ml / 0.52 oz olive oil
1 g / 0.035 oz dried oregano
Salt, to taste
10 g / 0.022 lbs fresh basil leaves, chopped
Parmesan cheese, for serving (optional, if reintroduced), grated
Directions
- Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
- Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through. Remove on a plate.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add zucchini to the skillet and the cherry tomatoes and cook for 5-7 minutes.
- Add asparagus and zucchini to the skillet. Cook for 2-3 minutes until they start to soften but are still firm.
- Season with oregano and salt to taste.
- Add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water if needed.
- Sprinkle olive oil and chopped basil and serve warm, topped with grated Parmesan (optional, only if reintroduced).
Notes
- AIP Reintroduction: This recipe is suitable for the AIP reintroduction phase when you can tolerate certain ingredients like tomatoes
- Gluten-Free: Ensure to use gluten-free pasta or AIP-compliant pasta for a completely gluten-free meal.
- Dairy-Free: To keep the recipe dairy-free, skip the Parmesan or use a dairy-free alternative.
- Customization: Feel free to add other vegetables or herbs based on your preferences or dietary needs.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
