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.

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

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