I just got back from a week long trip of visiting family and friends.

Which basically means eating tons and tons of bad, bad food.

It’s ok, we do these things for those that we love.

So getting back meant serving my family something healthy and packed full of veggies, but also full of flavor. This was a win-win for my gang.

A close up of a plate of food, with Pasta and shrimp sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This whole wheat pasta dish is packed with zucchini, red bell peppers, spinach and shrimp, all tossed in a creamy garlic sauce. It’s so simple to throw it all together it might show up on our menu frequently.

Start off by prepping your veggies. {it just makes life easier}

A display of needed ingredients to make Creamy Shrimp and Veggie Pasta.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt a tablespoon of butter in a medium-hot skillet.

Melting butter in a pan.

 

 

 

 

 

 

 

 

 

 

 

 

Throw in the zucchini and onion, saute for about 5 minutes until the onion has softened.

Chopped veggies in a pan.

 

 

 

 

 

 

 

 

 

 

 

 

In the mean while pour some whole wheat penne pasta into a pot of boiling water.

Penne pasta being added to a pot of boiling water.

 

 

 

 

 

 

 

 

 

 

 

 

Back to the skillet, add the thinly sliced red bell pepper.

Sliced peppers being added to a pan of sautéing veggies.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dump in the minced garlic and let it cook for a minute.

Minced garlic being added to a pan of veggies.

 

 

 

 

 

 

 

 

 

 

 

 

Pour in 1 cup of chicken broth, and 1/4 cup of white cooking wine (or 1/4 cup more of chicken broth). Let it all simmer till it starts to slightly thicken, approximately 5 more minutes.

Drain your pasta once it’s cooked, reserving a little bit of pasta water. Add the spinach a handful at a time and mix until it wilts down. The hot water helps if the pasta gets too dry.

Spinach leaves being added to a pan of cooked penne pasta

 

 

 

 

 

 

 

 

 

 

 

 

Back to our skillet…

Add 6 ounces of a low fat cream cheese.

Stir until smooth.

Cream cheese being added to a pan of veggies.

 

 

 

 

 

 

 

 

 

 

 

 

Add salt, pepper, and a few shakes of crushed red pepper flakes.

A close up of a hand holding a bottle Crushed Red Pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Finally throw in your cooked shrimp, and heat till warm throughout.

A close up of shrimp being added to a pan of cream sauce and veggies.

 

 

 

 

 

 

 

 

 

 

 

 

Combine the pasta and the veggies together and toss till coated.

Penne pasta and spinach leaves being added to a pan of cream sauce and veggies.

 

 

 

 

 

 

 

 

 

 

 

 

Marvel at the beauty of this dish.

Healthy, yet very tasty!

A close up of pasta, veggies, shrimp and cream sauce mixed together.

 

 

 

 

 

 

 

 

 

 

 

 

Give it a healthy sprinkle of Parmesan cheese.

A hand sprinkling cheese on top of a plate of pasta with veggies and shrimp.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’m not kidding when I say that my oldest asked for this in her lunch the next day for school. {and she’s 6 years old!}

It’s that good!

A close up of a plate of food, with pasta, shrimp, veggies and cream sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Give your family a healthy meal tonight… they’ll need it once you see the sinful dessert I’m going to show you next!

{I always have an agenda}

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

A close up of pasta displayed on a plate  topped with veggies, shrimp and cheese
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5 from 2 votes

Creamy Shrimp and Veggie Pasta

This whole wheat pasta dish is packed with zucchini, red bell peppers, spinach and shrimp, all tossed in a creamy garlic sauce. It's so simple to throw it all together it might show up on your menu frequently.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 377 kcal
Author: Shawn

Ingredients

  • 12 ounces whole wheat penne pasta
  • 1 tbsp butter
  • 2 medium zucchini, sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 onion, diced
  • 3 large cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1/4 cup white cooking wine, or sub with 1/4 cup chicken broth
  • 6 ounces low fat cream cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 pound cooked shrimp, peeled with no tails
  • 6 ounces baby spinach
  • Parmesan cheese

Instructions

  • Bring a pot of water to a boil and add pasta. Cook according to package directions omitting salt and oil. Drain, reserving a little pasta water. Add spinach a handful at a time and stir until all the spinach wilts. Set aside.
  • Heat a large skillet over medium-high heat and melt butter. Add zucchini and onion and saute until onion is soft and tender.
  • Add the bell pepper and saute for an additional 3 minutes. Add garlic and cook for another 1 minute.
  • Add chicken broth and white cooking wine, reduce heat to medium and let simmer till sauce slightly thickens. Add in the cream cheese, salt, pepper, and red pepper flakes and stir till smooth and creamy.
  • Toss in the shrimp, mix together and cook till heated throughout.
  • Toss the pasta/spinach combo with the creamy shrimp and veggie combo until coated.
  • Top with Parmesan cheese and enjoy!

Nutrition

Calories: 377kcal | Carbohydrates: 44g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 211mg | Sodium: 875mg | Potassium: 554mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3626IU | Vitamin C: 49mg | Calcium: 195mg | Iron: 3mg
Keywords: Cream Cheese, shrimp, veggies, whole wheat pasta
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.


Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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