Pasta with Shrimp and Veggies

  • Yield: 4 Servings


  • 8 ounces bow-tie pasta
  • 1/2 pound green beans, cut into 1 1/2-inch-long pieces
  • 1 pound medium shrimp, peeled and deveined
  • 1 none (14.5 oz.) can diced tomatoes, drained
  • 1 none (7 oz.) can whole-kernel corn, drained
  • 2 tablespoons olive oil
  • none Salt and pepper


Prepare pasta according to package directions; add green beans to pot 3 minutes before pasta will be ready.

Bring a large pot of salted water to a boil over high heat. Add shrimp and return to a boil. Boil for 1 minute and then drain.

Combine shrimp, tomatoes and corn in a medium saucepan. Add olive oil and season with salt and pepper. Bring mixture to a simmer over medium heat. Cover, remove from heat and set aside until pasta and beans are done.

Set aside 1 cup pasta cooking water and then drain pasta and beans. Toss pasta and beans with shrimp mixture; if pasta looks dry, add reserved water in 1/4-cup increments until desired consistency is reached. Season with salt and pepper.

Nutritional Information

Amount per serving
  • Calories: 459none
  • Fat: 11g
  • Saturated fat: 0g
  • Protein: 33g
  • Carbohydrate: 60g
  • Fiber: 6g
  • Cholesterol: 172mg
  • Sodium: 582mg

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Pasta with Shrimp and Veggies Recipe