Wegmans Wednesday: Shrimp With Blush Sauce & Veggies

Bridge Street

Shrimp With Blush Sauce & Veggies


  • 2 pkgs (16 oz) each Wegmans Deveined Shrimp, thawed per package directions
  • 1 tsp Lawry’s Seasoned Salt
  • 2 tbsp extra virgin olive oil
  • 2 sweet red peppers, cored, seeded and diced
  • 2 tsp red pepper flakes
  • 1 zucchini, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pkg (12 oz) Campari Cocktail Tomatoes, cored and quartered
  • 1 container (16 oz) Italian Classics Vodka Blush Sauce
  • Fresh Italian parsley for garnish


  1. Add shrimp and seasoned salt to bowl; mix well to coat. Set aside.
  2. Heat 1 Tbsp oil in large sauté pan on MED-HIGH until oil faintly smokes. Add red peppers and red pepper flakes; cook, stirring, 1 1/2 min. Add zucchini, salt, and pepper; cook, stirring, 2 min. Add tomatoes; cook, stirring, 3 min. Remove from pan; set aside. 
  3. Heat remaining oil in pan on MED until oil faintly smokes. Add shrimp; cook, stirring, 2 min. Return vegetables to pan. Add sauce; cook, stirring, 4-5 min until internal temp of shrimp reaches 130 degrees (check by inserting thermometer halfway into thickest part of shrimp).
  4. Transfer to serving platter; garnish with parsley.

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