Shrimp and Vegetable Skillet Dinner Recipe

Shrimp and Vegetable Skillet served over angel hair pasta

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This Shrimp and Vegetable Skillet dinner is easy and delicious to make.  It’s a quick dinner that can be made in 30 minutes! 

It’s fabulous for weeknight meals or for easy entertaining.

Shrimp and Vegetable Skillet Dinner #shrimp #vegetable #skilletdinner #pasta

Shrimp and Vegetable Skillet Dinner Recipe

Are you looking for an easy meal to serve?  I’m always looking for an easy meal to serve!  This Shrimp and Vegetable Skillet Dinner combo is the perfect solution.

This Shrimp and Vegetable Skillet dinner recipe is great for a family meal, but it’s equally perfect for easy entertaining.  It tastes great!  It looks amazing!  And, it only takes 30 minutes to prepare and make from start to finish. 

This busy working mom, especially in sports season, doesn’t have time for l-o-n-g drawn out recipes.  I don’t really enjoy a whole lot of fuss so I’m all about make ahead meals, freeze ahead meals and/or quick and easy recipes.  At the same time, I like all of our easy meals to be equally delicious to all of those recipes that require more time and a whole lot of fuss.

You can make this recipe in 5 easy steps; yes 5!

Here’s a printable version of the Shrimp and Vegetable Skillet Dinner Recipe;

Shrimp and Vegetable Skillet Dinner Recipe

Shrimp and Vegetable Skillet served over angel hair pasta
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 2 pounds fresh shrimp
  • Asparagus
  • 1 pint of tomatoes
  • 1 pound of angel hair pasta
  • 1 clove fresh garlic, minced
  • 3 tablespoons Olive Oil
  • 1 teaspoon onion Powder
  • Shaved parmesan cheese
  • Sea Salt
  • Pepper

Instructions

STEP 1: Prepare the vegetables!  

Rinse the asparagus.  Remove the tough ends by snapping them off; they should naturally snap off if you work your way up from the bottom and find the snapping point on the stalk.

Rinse one pint of tomatoes and cut them in half.

STEP 2: Rinse two pounds of fresh frozen shrimp (see more on the shrimp I use below).  

STEP 3: Following the directions on the box, boil the water and cook one pound of angel hair pasta as instructed; I always cook my pasta slightly al dente. 

Once it's fully cooked, drain the water. 

After you have drained the water from the cooked pasta, toss the cooked pasta with 1 tablespoon of olive oil and a light sprinkle of sea salt.

STEP 4: While the pasta is cooking, in a large skillet styled pan, heat two tablespoons of oil.  You will be treating this portion of the meal like cooking a stir fry.

Add the prepared asparagus and one clove of minced garlic to the heated oil.  Stir as the asparagus and garlic cooks over medium to high heat.  Add in the shrimp and 1 teaspoon of onion powder to the asparagus and garlic.  Continue to stir as the mix cooks.  Cook until the shrimp turns a pink color.   

Stir in the tomatoes.  Stir only for a couple of minutes more over the heat.  Remove the mixture from the heat.

STEP 5: Pour the shrimp and vegetables onto the top of the cooked pasta.  Top off the mix with shaved parmesan cheese, sea salt and pepper.

ENJOY!

Notes

A few added thoughts on Ingredients for your Shrimp and Vegetable Skillet Dinner Recipe;

The Shrimp:  I use the fresh frozen jumbo shrimp that has been deveined. If you have to vein it yourself, you are adding time to your meal; the choice is yours!

I do cook the shrimp in this recipe in the shell for flavor purposes.  Everyone removes the skin and tail themselves = less work for you (wink).

Lighter Yet: Don’t want the pasta? Serve this combo over a lightly sautéed and seasoned zucchini noodles (mmmm double yum).  I sauté mine in a little garlic and olive oil for flavor with just a sprinkle of sea salt and pepper. 

Purchasing and storing asparagus;

  • Try to select asparagus that’s green, no larger than 1/2 inch in thickness and choose stalks that are firm.  If the stalks are not firm or smell, avoid purchasing them.  
  • When you bring asparagus home, store them with a wet paper towel at their bottom and keep them upright.  Store in the refrigerator until you are ready to use.  Wash them when you are ready to use them, not before.  
  • For more on asparagus nutrition, check out this article.

Grape tomato yum:

  • High and fiber and low in calorie, these lycopene packed bites can be stored in room temperature or in proper storage in the fridge.  Learn more about grape tomatoes, here.

What to Serve with Shrimp and Vegetable Skillet Dinner?

I simply serve with a beautiful side salad that’s fresh veggie packed.  I do this for my family and for company.

If I am serving this skillet dinner while entertaining, I will add a beautiful bread or breadstick as part of my spread.

Products for your Shrimp and Vegetable Skillet Dinner:

I love my plain white pasta bowls!  They go with everything so they let the food shine and they can be easily replaced.  Dish breakage is a real thing with a family!

I also love kid-friendly and fun gadgets – check these out!

Ready for the grill?  Or, looking for that next prep ahead, freeze ahead meal?  Try my Chicken Parm Burger Recipe = another easy dinner winner.  Again, this can be made in 30 minutes (woot, woot) or the meat mixture can be made and the uncooked patties can be frozen to make your busy weeknights even easier at dinner time.

Chicken Parm Burgers Easy Dinner

CLICK HERE to discover the Chicken Parm burger recipe and enjoy more yumminess.

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2 Comments on “Shrimp and Vegetable Skillet Dinner Recipe”

  1. A lovely presentation for your Shrimp Veggie Dinner, it looks amazing! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
    Miz Helen

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