Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal

There’s just something irresistible about a big bowl of pasta tossed with plump, juicy shrimp and a medley of colorful, fresh vegetables.

Whether you’re craving a quick weeknight dinner or aiming to impress guests with minimal effort, this shrimp and veggie pasta recipe is exactly what you need in your repertoire.

This dish is all about balance—tender shrimp deliver a burst of ocean flavor, while sautéed vegetables like bell peppers, zucchini, and cherry tomatoes add sweetness, crunch, and a pop of color.

A simple garlic and olive oil sauce ties everything together, letting the natural flavors shine without being heavy or complicated.

Even better, this meal comes together in under 40 minutes and is endlessly adaptable based on what’s in your fridge. Whether you’re a seasoned cook or a pasta newbie, you’ll find this recipe approachable, nourishing, and deeply satisfying.

Let’s dive in!

Why You’ll Love This Recipe

• Quick & Easy: Ready in less than 40 minutes from start to finish, perfect for busy nights.
• Healthy & Colorful: Packed with lean protein from shrimp and a rainbow of nutrient-rich veggies.
• Minimal Ingredients, Maximum Flavor: A short list of simple ingredients creates a restaurant-quality meal at home.
• Customizable: Swap in your favorite vegetables or even try a different protein like chicken or tofu.
• Great Leftovers: Tastes fantastic the next day—just reheat gently for lunch or dinner.

“This is the kind of meal you’ll crave year-round—light enough for summer, hearty enough for colder days!”

Ingredients

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Cutting board and sharp knife
• Wooden spoon or spatula
• Microplane or zester
• Measuring cups and spoons
• Tongs (for tossing pasta and shrimp)

Instructions

1. Prepare the Ingredients:Rinse and pat dry the shrimp. Slice the bell pepper and zucchini, halve the cherry tomatoes, and mince the garlic.

   Zest and juice the lemon. Set everything within easy reach.

2. Cook the Pasta:Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

   Reserve ½ cup of pasta water, then drain the rest and set pasta aside.

3. Sauté the Vegetables:While the pasta cooks, heat 2 tablespoons olive oil in the large skillet over medium-high heat. Add the bell pepper and zucchini with a pinch of salt.

   Sauté for 3-4 minutes, stirring occasionally, until just tender.

4. Add Tomatoes & Spinach:Add the cherry tomatoes and cook for another 2 minutes. If using, toss in the spinach and cook until wilted, about 1 minute.

   Transfer vegetables to a plate and keep warm.

5. Cook the Shrimp:In the same pan, add another tablespoon of olive oil. Add shrimp in a single layer.

   Sprinkle with salt, pepper, and red pepper flakes. Cook for 1-2 minutes per side until shrimp are pink and opaque.

   Add the minced garlic for the last 30 seconds, stirring constantly so it doesn’t burn.

6. Combine Everything:Return the sautéed vegetables to the skillet with the shrimp. Add the drained pasta, lemon zest, and lemon juice.

   Toss everything together, adding a splash of reserved pasta water as needed to loosen the sauce and help it coat the pasta.

7. Finish and Serve:Remove from heat. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

   Sprinkle with chopped parsley or basil and, if desired, grated Parmesan cheese. Serve immediately.

Tip: “Reserve some pasta water before draining—it’s the secret to silky, restaurant-style pasta sauce!”

Tips & Variations

• Switch the Veggies: Try asparagus, broccoli florets, snap peas, or mushrooms for different flavors and textures.
• Go Gluten-Free: Swap in your favorite gluten-free pasta to make this recipe celiac-friendly.
• Spice It Up: Add more red pepper flakes or a pinch of smoked paprika for extra warmth.
• Make it Creamy: Stir in a splash of cream or a dollop of ricotta for a richer sauce.
• Protein Swaps: Substitute with grilled chicken, scallops, or plant-based protein for a twist.
• Try Different Pasta Shapes: Penne, rotini, or even orzo work beautifully here.

“The beauty of this recipe is its flexibility—use what you have, and make it your own!”

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Serving Suggestions

• Pair with a Simple Salad: A crisp green salad dressed with lemon vinaigrette balances the meal beautifully.
• Crusty Bread: Serve alongside warm, crusty bread or garlic focaccia to soak up the delicious sauce.
• Wine Pairing: A dry white wine like Sauvignon Blanc or Pinot Grigio complements the shrimp and veggies perfectly.
• Make it a Feast: For a full Italian-inspired spread, add an appetizer like Balsamic Soy Roasted Garlic Mushrooms or finish with a sweet treat such as Almond Cashew Clusters.
• Mix Up the Menu: Looking for more noodle inspiration? Try our Bak Chor Mee Recipe: Authentic Singaporean Noodle Guide for a totally different spin!

“Don’t forget a sprinkle of fresh herbs and an extra squeeze of lemon for the finishing touch.”

Conclusion

Shrimp and veggie pasta isn’t just a meal—it’s a celebration of vibrant flavors and weeknight simplicity. With every forkful, you’ll enjoy the freshness of tender vegetables mingling with sweet, juicy shrimp, all tossed in a light, zesty sauce that lets each ingredient shine.

This recipe is proof that healthy, nourishing food doesn’t have to mean hours in the kitchen or a long list of complicated steps. With just a handful of wholesome ingredients and a dash of creativity, you can whip up a dish that feels both indulgent and good for you.

I hope this shrimp and veggie pasta becomes a staple in your kitchen, just as it has in mine. Don’t forget to experiment with your favorite seasonal produce, and be sure to check out some of my other recipes—like Bak Chor Mee, Balsamic Soy Roasted Garlic Mushrooms, or Almond Cashew Clusters—for more weeknight dinner inspiration.

Happy cooking!