Marinara Shrimp and Vegetable Bowls

Marinara Shrimp and Vegetable Bowls

Seafood dinner ready in 30 minutes! Enjoy these shrimp and vegetable bowl with flavor of marinara sauce sprinkled with basil.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

1
package (7 ounces) vermicelli
1
tablespoon olive or vegetable oil
2
cloves garlic, finely chopped
1/2
cup red onion wedges
1
medium zucchini, cut into 2x1/4-inch strips
1
medium yellow summer squash, cut into 2x1/4-inch strips
1/4
teaspoon salt
1
pound uncooked peeled deveined medium or large shrimp, thawed if frozen
1
cup marinara sauce
2
tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
  1. Cook and drain vermicelli as directed on package. While vermicelli is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and onion in oil 2 to 3 minutes, stirring frequently, until onion is crisp-tender. Stir in zucchini, yellow squash and salt. Cook 2 to 3 minutes, stirring frequently, just until squash is tender; remove vegetables from skillet.
  2. Add shrimp to skillet. Cook and stir 1 to 2 minutes or until shrimp are pink and firm. Meanwhile heat marinara sauce in 1-quart saucepan over medium heat until hot.
  3. Divide vermicelli among 4 bowls; toss each serving with about 2 tablespoons marinara sauce. Top with vegetables and shrimp. Drizzle with remaining marinara sauce. Sprinkle with basil.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
It's a Snap!
Here's a recipe where "dovetailing," that is, preparing several parts of the recipe at the same time, will save you loads of time. While the water for the pasta comes to a boil, start chopping the veggies. Then, while the pasta cooks, start the shrimp and heat the marinara sauce. Dinner will be ready 1-2-3!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 1g,),
  • Cholesterol 105mg;
  • Sodium 580mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 4g,
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 1 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.