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tuscan shrimp

(1 RATING)
7 Pinches 10 Photos
earth2joy avatar
Friendswood, TX
Updated on Jun 17, 2026

Another pleasant accident. I needed to use up a lovely orange bell pepper and yellow squash for dinner. I'm amazed that it was so delicious. As I mentioned in the photo, I'm dieting, so I didn't make the pasta shells for myself, but really, it would be equally perfect served over pasta shells.

Blue Ribbon Recipe

This Tuscan shrimp is so easy to make, you'll want to put this on your regular rotation. It's packed with tender shrimp, fresh veggies, and pasta. Simple to prepare, it's packed with fresh yellow squash and bell peppers. For a dish made with simple ingredients, it has a ton of flavor. Super hearty, it can be served alone or with a side salad and garlic bread for a restaurant-quality meal.

— The Test Kitchen
prep time 15 Min
cook time 15 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • CONCHIGLIE WITH PARMESAN
  • 1 box medium conchiglie
  • 2 tablespoons olive oil, extra-virgin
  • 1/2 cup grated Parmesan cheese
  • TUSCAN SHRIMP
  • 2 tablespoons extra virgin olive oil
  • 1 large orange bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 large yellow squash, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon dried oregano
  • 1/4 teaspoon red pepper flakes or to taste
  • 1/4 teaspoon salt or to taste
  • 3 cups medium shrimp, peeled and deveined
  • 2 tablespoons grated Parmesan cheese
  • 1 cup Feta cheese

How To Make tuscan shrimp

  • Boil pasta.
    Step 1
    Bring a pot of salted water to a boil. Add pasta shells and cook to al dente. Remove from heat, and drain.
  • Toss with olive oil and a half cup of finely grated Parmesan. Set aside.
    Step 2
    Toss with olive oil and a half cup of finely grated Parmesan. Set aside.
  • Add olive oil, chopped veggies, and garlic. Cook.
    Step 3
    While pasta is cooking: In another large pot or Dutch oven, add olive oil, chopped veggies, and garlic. Cook over medium-high heat until they begin to liquefy - about 5 to 10 minutes or so. (I used a Dutch oven on the stove.)
  • Add shrimp, red pepper flakes, and oregano, folding everything over onto itself until the shrimp are done.
    Step 4
    Add shrimp, red pepper flakes, and oregano, folding everything over onto itself until the shrimp are done. A thin soup will form as the vegetables release their liquid.
  • Add salt.
    Step 5
    Stir in salt. Tasting should be not quite salty enough as the Feta will add its own salt.
  • Stir in the Feta and grated Parmesan until the Feta disappears into the broth.
    Step 6
    Stir in the Feta and grated Parmesan until the Feta disappears into the broth.
  • Put a serving of prepared shells in a bowl. Then add the shrimp mixture with plenty of broth.
    Step 7
    Put a serving of prepared shells in a bowl. Then add the shrimp mixture with plenty of broth. Serve with a simple salad.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)
calories: 530kcal, carbohydrates: 32g, cholesterol: 332mg, fat: 28g, fiber: 3g, protein: 49g, saturated fat: 10g, sodium: 1054mg, sugar: 5g, unsaturated fat: 18g
*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

Discover More

Ingredient: Seafood
Culture: American
Category: Seafood
Method: Stove Top

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