shrimp and veggies

This Shrimp and Vegetable Skillet is a quick and healthy dinner or lunch recipe! It&#39;s super low in carbs and loaded with delicious veggies. This dish comes together in less than 30 minutes.

Shrimp and Vegetables Skillet

lbs. large shrimp (raw, deveined and tail off)

olive oil (light tasting)

parsley (optional for garnishing)

tbsps. lime juice

salt

tsps. black pepper

chili

paprika

½ tsps. cumin

garlic

onion

zucchini

yellow squash

red bell pepper (cubed)

olive oil (light tasting better)

Pat the shrimp dry with paper towel and place into a bowl. Add in the marinade ingredients and mix well to coat the shrimp. Set aside.

To prepare the veggies, wash and dry them well. Chop/cube them and set aside.

In a large non stick skillet, add one tablespoon of olive oil and bring to medium/high heat. Sauté the veggies until they are tender and obtain a golden color. Remove and set aside in a bowl.

In the same skillet, sauté the shrimp with 1 tbsp. of olive oil until they are fully cooked through. This takes about 6-8 minutes, flipping the shrimp pieces over half way through.

Return the cooked veggies back into the skillet and sauté with the shrimp for another 1-2 minutes.

Remove from head and serve. Garnish with fresh chopped parsley if you like.

https://content.jwplatform.com/videos/RalDTQGr.mp4

Shrimp and Vegetable Skillet.mp4

Tortellini with Shrimp and Veggies - a delicious Summer recipe!&nbsp; Cheese tortellini and jumbo shrimp are tossed&nbsp;in a creamy, spicy Mozzarella cheese sauce with sun-dried tomatoes and spinach!&nbsp;

Creamy Tortellini with Shrimp and Veggies

shrimp (, peeled and deveined)

olive oil

red pepper flakes

sun-dried tomatoes (, julliened

garlic (, minced)

half and half

mozzarella cheese (, shredded)

basil leaves (, chopped)

oz baby spinach (fresh)

oz tortellini (, uncooked)

parmesan cheese (, grated, to serve)

Cook shrimp, seasoned generously with salt and pepper flakes, in a large skillet on medium-high heat in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.

Add sun-dried tomatoes, drained mostly of oil + 1 more tablespoon of olive oil from sun-dried tomatoes, and minced garlic, mix, and cook for 1 more minute.  Remove shrimp from the skillet, leaving sun-dried tomatoes in the skillet.

To the same skillet (with sun-dried tomatoes), add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt, on simmer, be patient.  Add chopped fresh basil and mix.  Add fresh spinach to the same skillet, on top of the sauce, cover the pan with the lid, remove from heat. Spinach should wilt while you cook the tortellini.

Cook tortellini according to package instructions.  Drain, rinse.

Add cooked tortellini and cooked shrimp back to the sauce, stir to coat, warm on medium-low heat. Taste, add more salt if needed.

When serving, top with grated Parmesan cheese.

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Shrimp and Vegetables Skillet

Creamy Tortellini with Shrimp and V...

Top 2 shrimp and veggies recipes from across the web

The most viewed shrimp and veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp and Vegetables Skillet

Creamy Tortellini with Shrimp and V...

The most viewed shrimp and veggies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine