ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
100% would make again

Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings

Mix and match leftover ingredients in your fridge to make a sustainable, delicious pasta dish to feed the whole family! Feel free to swap in whatever protein, vegetables, and pasta shapes you have around.

Tasty Team
February 04, 2021
Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

  • ½ teaspoon kosher salt, plus more to taste
  • 1 lb dried bowtie pasta
  • ½ lb medium shrimp (225 g), deveined, peeled with tails left on
  • 1 teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil, divided
  • ½ teaspoon red pepper flakes
  • ½ medium red onion, diced
  • 3 garlic cloves, minced
  • 2 cups heavy cream (480 mL)
  • ½ cup cherry tomato (100 g), halved lengthwise
  • 1 cup broccoli (150 g)
  • 1 red bell pepper, seeded and chopped
  • 1 handful baby spinach
  • 1 cup shredded parmesan cheese (100 g)
  • 1 lemon, juiced
  • 2 tablespoons fresh basil, thinly sliced, plus more for garnish

Nutrition Info

  • Calories 643
  • Fat 51g
  • Carbs 36g
  • Fiber 5g
  • Sugar 4g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of well-salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente, then drain well.
  2. Meanwhile, season the shrimp all over with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and red pepper flakes and sauté until cooked through, 6–8 minutes. Remove from the pan and set aside.
  4. Reduce the heat to medium and add the onion, and garlic. Cook until the onion is translucent and fragrant, 4–6 minutes, stirring occasionally.
  5. Reduce the heat to low, add the heavy cream, and bring to a low simmer. Add the tomatoes, broccoli, and red bell pepper. Cook for 6–8 minutes, until the vegetables begin to soften. Add the spinach and stir until wilted.
  6. Stir the Parmesan into the sauce until melted, about 2 minutes, then mix in the lemon juice. Add the shrimp and pasta and toss to coat. Sprinkle in the basil and season with more salt and pepper to taste.
  7. Serve the pasta hot, garnished with more basil.
  8. Enjoy!

Ingredients

for 6 servings

  • ½ teaspoon kosher salt, plus more to taste
  • 1 lb dried bowtie pasta
  • ½ lb medium shrimp (225 g), deveined, peeled with tails left on
  • 1 teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil, divided
  • ½ teaspoon red pepper flakes
  • ½ medium red onion, diced
  • 3 garlic cloves, minced
  • 2 cups heavy cream (480 mL)
  • ½ cup cherry tomato (100 g), halved lengthwise
  • 1 cup broccoli (150 g)
  • 1 red bell pepper, seeded and chopped
  • 1 handful baby spinach
  • 1 cup shredded parmesan cheese (100 g)
  • 1 lemon, juiced
  • 2 tablespoons fresh basil, thinly sliced, plus more for garnish

Nutrition Info

  • Calories 643
  • Fat 51g
  • Carbs 36g
  • Fiber 5g
  • Sugar 4g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of well-salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente, then drain well.
  2. Meanwhile, season the shrimp all over with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and red pepper flakes and sauté until cooked through, 6–8 minutes. Remove from the pan and set aside.
  4. Reduce the heat to medium and add the onion, and garlic. Cook until the onion is translucent and fragrant, 4–6 minutes, stirring occasionally.
  5. Reduce the heat to low, add the heavy cream, and bring to a low simmer. Add the tomatoes, broccoli, and red bell pepper. Cook for 6–8 minutes, until the vegetables begin to soften. Add the spinach and stir until wilted.
  6. Stir the Parmesan into the sauce until melted, about 2 minutes, then mix in the lemon juice. Add the shrimp and pasta and toss to coat. Sprinkle in the basil and season with more salt and pepper to taste.
  7. Serve the pasta hot, garnished with more basil.
  8. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.