Spaghetti with Shrimp and Roasted Vegetables

While Bryan was home for a between school terms vacation, I found I needed to be a bit more creative with my leftovers. I’m used to there being two of us at each meal. Two people taking leftovers as lunches. Usually, leftovers don’t last more than a day or two. With him away, I found myself getting bored of the leftovers and wanting to make something new.

Instead, I reused the leftovers, presenting them as an entirely new dish. It made cooking for one a little less boring. Meal-time more interesting. And, of course, gave me something to talk about on this blog. (I was a bit worried that, with Bryan on vacation, I would run out of blog material.) I’m happy to say that, even with him away, I kept up (mostly) healthy eating habits and ate a home-cooked meal most evenings.

Spaghetti with Shrimp and Roasted Vegetables


  • Handful of whole wheat spaghetti noodles – approximate cost $0.75
  • 12 shrimp – approximate cost $3.00
  • 1/4 large spanish onion, diced – approximate cost $0.30
  • 1 cloves garlic, minced – approximate cost $0.10
  • 50 grams button mushrooms, sliced – approximate cost $0.40
  • 1/2 zucchinis, sliced – approximate cost $0.50
  • 1/4 green pepper, sliced – approximate cost $0.25
  • 1/4 red peppers, sliced – approximate cost $0.25
  • 1/4 orange pepper, sliced – approximate cost $0.25
  • 1/4 yellow pepper, sliced – approximate cost $0.25
  • 14 grape tomatoes – approximate cost $1.00
  • 1 teaspoons olive oil – approximate cost $0.10
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon dried Italian seasoning – approximate cost $0.20


  1. Roast the vegetables.
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Heat the olive oil in a large frying pan over medium-high heat.
    3. Add the onion pieces and cook until softened.
    4. Add garlic and continue to cook until garlic is fragrant.
    5. Remove from heat and transfer to a large baking pan.
    6. Combine onion mixture, mushrooms, zucchini slices, sea salt and 1/2 teaspoon of dried thyme in the baking pan.
    7. Mix well.
    8. Bake vegetables for 7 minutes (or until  they begin to soften).
    9. Remove from oven and add the peppers and grape tomatoes.
    10. Mix well.
    11. Turn the oven temperature to broil.
    12. Return the vegetables to the oven.
    13. Cook for another 5-7 minutes (or until the vegetables begin to brown).
    14. Remove from oven.
  2. Cook the pasta according to the directions on the package (while the vegetables are roasting).
  3. Cook the shrimp.
    1. Place shrimp in a baking dish.
    2. Bake until shrimp (shell) turns pink.
    3. Remove from oven and turn the shrimp.
    4. Return to oven.
    5. Bake until shrimp is cooked through.
  4. Assemble the pasta!
    1. Divide the pasta noodles between two serving bowls.
    2. Divide the roasted vegetables between the two serving bowls.
    3. Top each serving with shrimp
  5. Serve and enjoy!

Makes 2 servings (approximate cost: $3.70 per serving).

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Leave a comment


  1. I love shrimp! Thank you so much for sharing this at Must Try Monday.

  2. I have such trouble cooking for one ( or one with left overs for lunch ) sometimes. Your pasta dish looks great!

  3. Eva Taylor

     /  September 11, 2012

    I like switching up left overs too. Norma over at Garden to Wok freezes left over pasta! The colours in your dish are lovely.

  4. It’s amazing for a good cook can do with leftovers! Great pasta dish!

  5. I’m co-hosting with Julie this week and wanted to stop over and say hi! This is a perfect dish for The Fisherman aka my husband! WIll follow you on FB

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