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Spaghetti with Shrimp & Vegetables

Ingredients

Directions

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

We love this pasta, loaded with so many fresh and great for you ingredients. A light meal that can be served any time of the year.

4 servings

8 ounces uncooked spaghetti
1/2 lb medium sized shrimp (26-30 count), unpeeled, tails on
3 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
2 cloves garlic, minced
1/2 tsp smoked paprika
1 roma tomato
1 cup broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1 cup sliced mushrooms
splash of dry white wine
salt and pepper to taste
chopped green onion for topping

If your shrimp is frozen, thaw in cold water. Devein the shrimp if they aren’t all ready.
Cook the spaghetti to package directions. Drain and toss with some olive oil.
Heat the oil and butter in a cast iron skillet over medium high heat. Sauté the shallots and garlic for 5 minutes. Stir in the smoked paprika and shrimp. Cook 3 minutes. Add in the tomato, broccoli, pepper and mushrooms and the wine. Cook for another 5 minutes, or the veggies are cooked to your liking. Stir often and make sure the shrimp are cooking on all sides.
Stir in the pasta, cook just until the pasta is warm again, 1-2 minutes.
Top with green onion and serve immediately.

~ Marla Meridith