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Shrimp pasta

Prep Time:
15 minutes
Cook Time:
35 minutes
Serving Size:


  • 1 lb. (500 g) pasta (penne or rigatoni)
  • 3 tbsp (45 mL) olive oil or soft margarine
  • 4 small (about 7 inch/18 cm) zucchini, julienned
  • 1/2 lb. (250 g) mushrooms, sliced
  • 2 lb. (1 kg) large raw shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • ½ cup (125 mL) chopped fresh parsley
  • ¼ cup (50 mL) freshly grated Parmesan cheese
  • 2 tbsp (25 mL) lemon juice
  • Salt and pepper


  1. In a large pot of boiling water, cook pasta according to package directions until tender but firm; drain and return to pot. Meanwhile, in a large nonstick skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry zucchini and mushrooms for about 3 minutes or until tender-crisp.
  2. Transfer to a bowl. In the same skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque.
  3. Add tomato and cook for 1 minute.
  4. Transfer shrimp and zucchini mixtures (including all liquids) to pot of hot pasta.
  5. Add parsley, cheese, and lemon juice; toss to mix.
  6. Season with salt and pepper to taste.


Recipe from "Lighthearted Everyday Cooking" (Macmillan of Canada).

Nutritional InformationPer serving
Amount % Daily Value
Calories 376
Fat 9 g 13.8 %
+ Trans 2 g
10 %
Cholesterol 0 mg
Sodium 195 mg 8.1 %
Carbohydrate 50 g 16.7 %
Fibre 4 g 16 %
Sugars 0 g
Protein 6 g

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