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Vegetable Shrimp Toss

 Vegetable Shrimp Toss
"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."
2-3 ServingsPrep/Total Time: 15 min.


  • 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


  • In a large skillet, saute shrimp in butter until shrimp turn pink.
  • Add garlic; cook 1 minute longer. Remove and keep warm.
  • In the same skillet, saute vegetables until heated through. Add the
  • spaghetti and shrimp; heat through. Sprinkle with cheese. Yield: 2-3
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 390 calories, 17 g fat (10 g saturated fat), 155 mg cholesterol, 820 mg sodium, 37 g carbohydrate, 4 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.