Vegetable and Shrimp Pasta
Vegetable and Shrimp Pasta
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Vegetable and Shrimp Pasta

30 MIN
35 MIN
Choix sain



  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. On the baking sheet, toss the peppers, onions and mushrooms with half the oil (1 tbsp). Season with salt and pepper. Bake for 25 minutes, tossing halfway through. Add the asparagus and cook for 5 to 7 more minutes or until al dente. Keep warm.
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta al dente. Drain and lightly oil. Set aside.
  4. In a skillet, brown the shrimp, garlic and red pepper flakes in the remaining oil (1 tbsp), until the shrimp are cooked. Add the green onions and cook for about 1 minute. Add the broth, lemon juice and tomato paste. Bring to a boil. Add the pasta. Toss well. Add half the cooked vegetables and toss again. Adjust the seasoning.
  5. Divide the pasta among 4 serving bowls. Top with the remaining vegetables. Sprinkle with the basil leaves and lemon zest.


Cooking vegetables on a baking sheet isn’t just convenient; it gives them a slightly roasted flavour that we love.


  1. Fantastic. I didn’t have asparagus so I used a cup of peas. Used dry instead of fresh basil. Absolutely delicious. The lemon zest really adds to the dish. We’ll definitely make it again

  2. So simple and delicious. Added white wine instead of the broth and tossed in some Parmesan cheese at end. Perfect!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.