Shrimp Spaghetti with Vegetables

Shrimp Spaghetti with Vegetables is always a hit in our house—and honestly, it’s no surprise. Pasta is a staple around here, just like it is in so many homes worldwide.

It’s quick, comforting, budget-friendly, and endlessly versatile. What’s not to love?

This dish came together in under 30 minutes. While the spaghetti cooked—just about 10 minutes to al dente perfection—I used that time to sauté a colorful mix of ingredients that boosted both flavor and nutrition.

It’s one of my favorite little tricks for sneaking more veggies into our meals, especially for my picky youngest, who has no idea there’s a full serving of vegetables hidden in the pasta. Mom wins!

Here’s a tip: if you want to add even more veggies without extra prep, try using a vegetable-based pasta made with spinach, lentils, or chickpeas. It’s an easy way to get more nutrients in every bite and add variety without extra chopping.

And if you’ve got picky eaters at home, don’t stress—I’ve been there. When my kids were little, two out of three wanted nothing to do with vegetables.

So I got creative. I’d steam or sauté the veggies, then mash them right into the sauce or pasta. They had no idea… and they were eating more than just chicken nuggets!

If you’re feeling stuck in a pasta rut or just want to elevate a simple dinner, this recipe is a great place to start. It’s easy, satisfying, and totally family-approved. Let’s take something ordinary and make it feel a little extraordinary.

If you’re looking for an easy, nourishing meal the whole family will love, give this one a try!

👉 [CLICK HERE FOR MORE PASTA RECIPES]

If you make Chicken and Sun Dried Tomato Strata, tag me on Instagram @sandraseasycooking – I’d love to see your delicious creations!

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Yield: 4 SERVINGS

Spaghetti with Veggies and Shrimp

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This easy pasta dish is light, creamy, and packed with protein, fiber, and colorful veggies. Made with frozen mixed vegetables, buttery shrimp scampi, and a touch of Parmesan, it’s comforting and balanced—the kind of meal that tastes like you spent hours on it.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 16 oz spaghetti (more if you like pasta)
• 1 bag (12–14 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 lb shrimp scampi (raw or pre-cooked, peeled and deveined)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp dried oregano
• 1/4 teaspoon sea salt, more to taste
• 1/4 teaspoon freshly ground black pepper, more to taste
• ½ tsp red pepper flakes (optional, for a kick)
• 1/2 cup grated Parmesan cheese
• ½ cup reserved pasta water

Instructions

Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package directions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Sauté the shrimp

1. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat.
2. Add the shrimp and season lightly with salt and pepper. Cook for 2–3 minutes per side (if raw) until pink and just cooked through.
3. Transfer to a plate and set aside.

Cook the veggies

1. In the same skillet, add the remaining olive oil and toss in the frozen vegetables.
2. Sauté for about 5–7 minutes, until soft and lightly golden.
3. Season with oregano, salt, pepper, and red pepper flakes if using.

Make it creamy

1. Add the remaining butter and stir in the cooked pasta, reserved pasta water, and Parmesan cheese.
2. Toss well to create a light, creamy coating.

Combine and serve

1. Add the shrimp back into the pan.
2. Toss everything together and cook for 1–2 more minutes to heat through. Taste and adjust seasoning if needed.

Garnish and enjoy

1. Serve hot with a sprinkle of fresh parsley, a touch of lemon zest, and more Parmesan on top.

Notes

• Swap shrimp with chicken or tofu for a twist.
• Add a splash of lemon juice or white wine for brightness.
• Make it dairy-free by skipping butter and using nutritional yeast instead of Parmesan.
• Use other vegetables such as spinach, kale, or asparagus.
• 1 pack of pasta for my family of 6 is never enough, so I usually end up using one and a half packs. I don't look at serving size when it comes to pasta because serving size is just not enough to feed one person, but you do whatever feels right to you.
• I love Bucatini Pasta, but also a good linguini or fettuccine... spaghetti works just as good for this kind of recipe.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 485Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 220mgSodium: 1493mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 27g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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