Vegetable Shrimp Toss Recipe
Vegetable Shrimp Toss Recipe photo by Taste of Home
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Vegetable Shrimp Toss Recipe

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"Whenever I cook too much spaghetti, I just pop it in the refrigerator," relates Sharyn Craig from El Cajon, California. "The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2-3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2-3 servings


  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup butter, cubed
  • 1/2 teaspoon minced garlic
  • 2 cups cooked mixed vegetables
  • 2 cups cooked spaghetti
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

1 cup: 390 calories, 17g fat (10g saturated fat), 155mg cholesterol, 820mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 21g protein.


  1. In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm.
  2. In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese. Yield: 2-3 servings.
Originally published as Vegetable Shrimp Toss in Quick Cooking September/October 2004, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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vhindel User ID: 981170 60940
Reviewed Jun. 9, 2010

"Quite honestly, I used this recipe as a base. I changed the veggies to frozen stir-fry veggies and exchanged out the spaghetti for bean thread. This was awesome!!"

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