Marinara Shrimp and Vegetable Bowls

Love seafood? Then enjoy this 30-minute dinner for 4 recipe featuring vermicelli topped with skillet cooked marinara veggies and shrimp - to serve sprinkle with basil.

  • prep time 15 min
  • total time 30 min
  • ingredients 10
  • servings 4

Ingredients

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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    65),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    580mg
    580%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin C
    18%;
    Iron
    26%;
    Exchanges:
    3 Starch; 2 Vegetable; 1 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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