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Zucchini Tomato Shrimp Pasta

Zucchini Tomato Shrimp Pasta

Zucchini Tomato Shrimp Pasta features burst cherry tomatoes, seared zucchini, and fresh basil, capturing all summer flavors in a quick meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 servings
Calories 800 kcal

Equipment

  • large pot
  • Large pan
  • bowl
  • whisk

Ingredients
  

For brining the shrimp

  • 1 ¼ pounds extra large shrimp 21/25 count
  • ½ teaspoon baking soda
  • 1 teaspoon crushed hot red pepper flakes
  • ½ teaspoon kosher salt

Remaining ingredients

  • 1 pound rigatoni
  • ¼ cup extra virgin olive oil
  • 10 cloves garlic chopped
  • 2 medium zucchini cut into ½" thick rounds
  • 1 ½ pounds cherry tomatoes halved
  • ¾ cup dry white wine
  • salt and pepper to taste
  • 2 cups reserved pasta water will likely not need all of it
  • ¼ cup chopped fresh basil
  • 2 tablespoons unsalted cold butter (28g)

Instructions
 

For brining the shrimp

  • Place the shrimp and remaining brining ingredients into a bowl and mix well. Wait 10 minutes before sauteing.

Completing the dish

  • Bring a large pot of salted water to boil.
  • Heat a large pan to medium heat with the olive oil. Once shimmering, add the shrimp and saute for about 3 minutes or until done (when the shrimp are firm and pink). Remove the shrimp to a plate and set aside tented with foil to keep warm.
  • Add the zucchini to the pan and saute until golden (about 5 minutes) then add the garlic and continue to cook for another 2-3 minutes or until the garlic turns golden.
  • At this time, begin cooking the pasta to 1 minute less than al dente.
  • Add the cherry tomatoes to the pan and season with a pinch of salt. Turn the heat to medium-high. Once the tomatoes start to release their liquid (about 5 minutes) add the wine to the pan and bring to a boil. Once boiling turn the heat down to medium.
  • Add ½ cup of pasta water to the pan along with the pasta. Mix well and cook until the pasta reaches al dente. Add the shrimp and toss or mix to coat. Remove the pan from the heat and whisk in the cubed butter, 1 cube at a time. Add the basil.
  • Taste test and make final adjustments to salt, pepper and crushed red pepper. If the pasta becomes too dry add a few ounces of pasta water and mix once more. Serve immediately. Enjoy!

Notes

Makes 4 large or 6 moderate-sized servings. Any size shrimp can be used. Smaller shrimp will cook more quickly. Both zucchini and yellow squash work well for this dish. Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve. Zucchini tomato shrimp pasta can be saved for up to 3 days and reheated in the microwave, though it's best to eat all the shrimp on the same day as they don't reheat too well.

Nutrition

Serving: 1servingCalories: 800kcalCarbohydrates: 95.9gProtein: 49.8gFat: 23.1gSaturated Fat: 7.1gCholesterol: 316mgSodium: 526mgFiber: 7gSugar: 10.2gCalcium: 163mgIron: 6mg
Keyword basil, cherry tomatoes, pasta, Shrimp, zucchini, Zucchini Tomato Shrimp Pasta
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