Shrimp and Ziti Primavera

Kitchen Tested
  • Yield 8 servings

This shrimp and pasta dish is well seasoned with Italian spices.


1 (16-ounce) package ziti (tubular) pasta
2 pounds medium shrimp, peeled
2 tablespoons minced garlic
1 bunch green onions, sliced
1 pound fresh aspaagus spears, cut into 2-inch pieces
1/2 pound mushrooms, sliced
2 cups chopped tomatoes
Salt and pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley


  1. Cook pasta according to package directions, omitting any oil and salt.  Drain; set aside.
  2. Heat a large skilled coated with nonstick cooking spray and cook shrimp, garlic and green onions, stirring constantly, until shrimp turn pink, about 3 minutes.  Add asparagus, mushrooms, tomatoes, salt and pepper, red pepper, wine, basil, oregano, and thyme to skillet and continue cooking until shrimp are done and the vegetables are tender, 5 to 7 minutes.  Add pasta, Parmesan and parsley, tossing well.



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