Shrimp and Veggie Pasta with Sun Dried Tomatoes, White Wine, and Breadcrumbs (42 Minutes)

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Here is a vibrant and flavorful dish that combines succulent shrimp with fresh vegetables, all tossed in a light and aromatic white wine sauce.

The addition of sun-dried tomatoes adds a tangy depth to the dish, while breadcrumbs provide a delightful crunch.

This pasta dish is perfect for those who enjoy a balance of seafood and vegetables with a touch of Mediterranean flair. It’s ideal for a special dinner or a sophisticated yet easy-to-make meal any day of the week.

  • Prep Time: 5 minutes
  • Cook Time: 37 minutes
  • Total Time: 42 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz fettuccine pasta
  • 1 lb shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 zucchini, sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/4 cup olive oil
  • 1/2 cup breadcrumbs
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Cook Pasta (10 minutes): Cook the fettuccine according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
  2. Sauté Shrimp (5 minutes): In a large skillet, heat half of the olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until they are pink and opaque. Remove from the skillet and set aside.
  3. Cook Vegetables (10 minutes): In the same skillet, add the broccoli and zucchini. Sauté until they are tender but still crisp. Add the garlic and sun-dried tomatoes, cooking for an additional minute.
  4. Deglaze with White Wine (2 minutes): Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly.
  5. Combine Pasta and Shrimp (5 minutes): Return the cooked shrimp to the skillet with the vegetables. Add the cooked fettuccine and toss to combine everything well. If the mixture seems dry, add a bit of the reserved pasta water.
  6. Toast Breadcrumbs (5 minutes): In a separate small skillet, heat the remaining olive oil. Add breadcrumbs and toast them until golden and crispy.
  7. Serve (2 minutes): Plate the pasta, and sprinkle the toasted breadcrumbs over the top. If desired, add grated Parmesan cheese.

Notes

For the best flavor, use fresh shrimp and sauté them until just cooked to ensure they remain tender and juicy. The vegetables should be vibrant and crisp to contrast with the pasta.

The white wine adds a subtle complexity to the sauce, while the sun-dried tomatoes provide a burst of tanginess. Toasted breadcrumbs add an essential texture to the dish, making each bite interesting and satisfying.

Serve with a simple side salad and side of crusty bread for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 20g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 150mg

Pair this with...

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.

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