Shrimp and Colorful Vegetable Spaghetti
Shrimp and Colorful Vegetable Spaghetti
Ingredients
For the Spaghetti and Vegetables
- 12 ounces spaghetti pasta
- 1 onion, peeled and sliced into thin crescent-shaped pieces
- 1/2 ounce garlic, finely chopped (about 3-4 cloves)
- 11 ounces green cabbage, cut into thin strips
- 1 carrots, sliced into thin, matchstick-like strips
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Shrimp
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons butter, melted
- 1 teaspoon paprika
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedge
Instructions
- 1
Prepare the vegetables: Peel and slice the onion into thin crescent-shaped pieces. Finely chop the garlic. Cut the green cabbage into thin strips. Slice the carrots into thin, matchstick-like strips. Cut all three bell peppers (yellow, red, and green) into thin strips.
⏱️ 15 min
- 2
Sauté the aromatics and vegetables: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the sliced onion and chopped garlic, sautéing for 2-3 minutes until fragrant and slightly softened.
⏱️ 3 min
- 3
Cook the vegetables: Add the prepared cabbage, carrots, and bell pepper strips to the pan. Season the vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well, then cover the pan with a lid and simmer for approximately 10 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 10 min
- 4
Thicken the sauce: Uncover the pan and stir in the soy sauce. Pour in the cornstarch mixture (cornstarch dissolved in water) and stir constantly until the sauce thickens slightly, about 1-2 minutes. Remove the vegetables from the pan and set aside.
⏱️ 2 min
- 5
Season the shrimp: Place the raw, peeled, and deveined shrimp in a bowl. Season generously with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon paprika. Mix well to ensure all shrimp are evenly coated.
⏱️ 3 min
- 6
Cook the shrimp: In the same pan (or a separate pan if preferred), melt the butter over medium-high heat. Add the seasoned shrimp to the hot butter and fry for 2-3 minutes per side, until they turn pink and are cooked through. Do not overcook.
⏱️ 5 min
- 7
Cook the spaghetti: While the shrimp are cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain the cooked spaghetti through a sieve.
⏱️ 10 min
- 8
Combine and serve: Transfer the cooked shrimp back to the pan with the sautéed vegetables. Add the drained spaghetti directly into the pan. Toss all ingredients together thoroughly until the spaghetti is well coated with the sauce and mixed with the shrimp and vegetables. Serve hot, garnished with fresh chopped parsley and a lemon wedge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Colorful Vegetable Spaghetti
Ingredients
For the Spaghetti and Vegetables
- 12 ounces spaghetti pasta
- 1 onion, peeled and sliced into thin crescent-shaped pieces
- 1/2 ounce garlic, finely chopped (about 3-4 cloves)
- 11 ounces green cabbage, cut into thin strips
- 1 carrots, sliced into thin, matchstick-like strips
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Shrimp
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons butter, melted
- 1 teaspoon paprika
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedge
Instructions
- 1
Prepare the vegetables: Peel and slice the onion into thin crescent-shaped pieces. Finely chop the garlic. Cut the green cabbage into thin strips. Slice the carrots into thin, matchstick-like strips. Cut all three bell peppers (yellow, red, and green) into thin strips.
⏱️ 15 min - 2
Sauté the aromatics and vegetables: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the sliced onion and chopped garlic, sautéing for 2-3 minutes until fragrant and slightly softened.
⏱️ 3 min - 3
Cook the vegetables: Add the prepared cabbage, carrots, and bell pepper strips to the pan. Season the vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well, then cover the pan with a lid and simmer for approximately 10 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 10 min - 4
Thicken the sauce: Uncover the pan and stir in the soy sauce. Pour in the cornstarch mixture (cornstarch dissolved in water) and stir constantly until the sauce thickens slightly, about 1-2 minutes. Remove the vegetables from the pan and set aside.
⏱️ 2 min - 5
Season the shrimp: Place the raw, peeled, and deveined shrimp in a bowl. Season generously with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon paprika. Mix well to ensure all shrimp are evenly coated.
⏱️ 3 min - 6
Cook the shrimp: In the same pan (or a separate pan if preferred), melt the butter over medium-high heat. Add the seasoned shrimp to the hot butter and fry for 2-3 minutes per side, until they turn pink and are cooked through. Do not overcook.
⏱️ 5 min - 7
Cook the spaghetti: While the shrimp are cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain the cooked spaghetti through a sieve.
⏱️ 10 min - 8
Combine and serve: Transfer the cooked shrimp back to the pan with the sautéed vegetables. Add the drained spaghetti directly into the pan. Toss all ingredients together thoroughly until the spaghetti is well coated with the sauce and mixed with the shrimp and vegetables. Serve hot, garnished with fresh chopped parsley and a lemon wedge.
⏱️ 5 min