Forget the fuss: this one-pot meal has it all--garlic, shrimp, vegetables and plenty of fresh basil. Cleanup after this healthy dinner is a breeze and it's quick too, done in less than 30 minutes. Once you get comfortable with this weeknight recipe, get creative by substituting zucchini for the summer squash and swapping out the Brussels sprouts for broccoli or cauliflower. Source:, December 2019

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Cook garlic and 1 tablespoon oil in a large pot over medium-high heat, stirring occasionally, until the garlic starts to sizzle, 2 to 3 minutes. Add water; bring to a boil over high heat. Add pasta; cook, stirring once or twice, for 4 minutes. Add shrimp and Brussels sprouts; cook, stirring occasionally, for 3 minutes. Add squash, beans and peas; cook for 3 minutes, stirring once or twice. Remove from heat. Reserve 1 cup cooking water; drain.

  • Return the drained pasta mixture to the pot. Add cheese, pepper, the reserved cooking water and the remaining 4 tablespoons oil; toss to coat. Spoon the mixture evenly into 4 shallow bowls; top with tomatoes and basil.

Nutrition Facts

622 calories; 25 g total fat; 8 g saturated fat; 205 mg cholesterol; 641 mg sodium. 1012 mg potassium; 61.1 g carbohydrates; 11.4 g fiber; 8 g sugar; 40.2 g protein; 2658 IU vitamin a iu; 77 mg vitamin c; 107 mcg folate; 183 mg calcium; 3 mg iron; 101 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I sauteed the vegetables added mushrooms and then mixed with tomato basil pesto. I blackened the shrimp and added to the vegetables and pasta. I thought boiling everything in water would make it too bland. It turned out very tasty! Read More
Rating: 5 stars
This recipe is so easy and delicious and easy to customize. Read More