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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."
  • 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


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

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  • vhindel
    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!!