I love Stir Fry Vegetables with Shrimp and could eat this stuff all week long. And stir-frying is so easy. Perfect for a weeknight meal. Quick and Easy!

Serve Stir Fry Vegetables with Shrimp as a Weeknight Dinner - Polish Pottery Plates - Rise and Shine Pattern

I Love Dishes With Shrimp!

This recipe has lots of vegetables, Green Bell Pepper, Onion, Mushrooms, and Zucchini. Plus cute little bow-tie pasta. And Shrimp.

Can I just say that I LOVE shrimp. So, really, any recipe that has shrimp in it is something that I’m going to enjoy.

See my Shrimp Recipes. Browse more Fish and Seafood Recipes and Stir Fry Here.

More Shrimp Dishes

lemon garlic shrimp scampi

shrimp boil

cajun shrimp over cheesy grits

Ingredients for Stir Fry Vegetables with Shrimp

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multi-colored or plain bow tie pasta
extra virgin olive oil
butter
green, red, or yellow bell peppers
sweet onion
mushrooms
zucchini
garlic
garlic powder
onion powder
seasoned salt and freshly ground black pepper
large or extra large frozen shrimp
Parmesan cheese

Tips For This Recipe

Here are a few tips on shopping for ingredients for this recipe.

When shopping for shrimp, I like to buy Wild Caught Argentina Red Shrimp from Sea Best. They come in 2 pound packages and are jumbo size. My grocer has them on sale for $16 several times a year, so I like to stock up when they are on sale. And they taste great. My entire family gives them 5 stars! Of course, you may buy uncooked large or extra large shrimp, too.
Pasta – I prefer bow tie pasta (mini or regular size) for this recipe, and if possible, multi-colored pasta, but this is getting harder to find. You could also use penne or linguine. Simply follow package directions for the pasta.
This dish is easily adaptable when it comes to fresh vegetables. My best advice: use what you have in the fridge. If you don’t have zucchini, use yellow squash, or double up on the bell pepper. Add colorful vegetables whenever possible, like red or yellow bell peppers, or broccoli and cauliflower!

Instructions For Making This Recipe

Gather the ingredients so you have everything close at hand on the counter or table. To make this dish, you’ll need a large skillet or sauté pan, and a medium saucepan for cooking the pasta.

Prepare the Ingredients

Call me weird, but I really enjoy cutting vegetables on my wooden chopping block. And this recipe has lots of vegetables to cut–zucchini, green bell pepper, mushrooms, and sweet onions. Don’t get me wrong. I’m not fast. Chop, chop, chop. But it’s fun, and it gives me a feeling of accomplishment. Like I’m really cooking in the kitchen!

Using a cutting board and chef’s knife, chop your green bell pepper and sweet onion. Then slice your mushrooms and zucchini. Mince your garlic.

It’s always a good idea to do the prep work in advance or at least before you begin cooking. That way you’ll have the needed ingredients at hand when it’s time to cook. This is especially handy when you do any kind of stir-fry.

Thaw the frozen shrimp in a colander under cool running water. Shell and devein, if necessary.

You can use precooked shrimp if you want, but cooking shrimp is not hard to do. So go ahead and buy those ugly gray ones in the store. Raw shrimp will be fresher, plus it’s less expensive!

Time to Stir Fry

Once your vegetables are prepared, go ahead and cook your pasta. In a large saucepan, cook bow tie pasta according to package directions. Reserve 1 cup of pasta water for use later, then drain and toss with 1 tablespoon olive oil.

Meanwhile, in a large skillet or sauté pan, heat butter and olive oil over medium heat. Sauté the bell pepper, sweet onion, and mushrooms until tender, about 2-3 minutes. Add sliced zucchini and minced garlic. Cook for another 3-4 minutes until zucchini is tender, stirring frequently. Season with garlic powder, onion powder, freshly ground black pepper, and seasoned salt.

Next, add the thawed shrimp to the pan and cook for 2-3 minutes until shrimp turns pink.

If the skillet is big enough, I like to move the vegetables to one edge of the pan to allow plenty of room for the shrimp to cook by themselves. Once the shrimp have turned pink, stir them into the vegetables.

Toss vegetables with drained pasta. If necessary, pour a little pasta water to the shrimp to make a nice consistency of the sauce.

Prepare to Serve

When ready to serve, tear pieces of fresh basil and stir into the dish. Sprinkle with freshly grated Parmesan cheese, black pepper, and kosher salt to taste.

Serve Stir Fry Vegetables with Shrimp with Cheesy Garlic Biscuits or Tangy Sourdough Bread. This recipe will serve 4-6 people.

Wine Suggestion

If desired, serve this dinner with a light wine, such as Pighin Pinot Grigio or Cambria Julia’s Vineyard Pinot Noir.

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