Zucchini Tomato Shrimp Pasta
With its burst cherry tomatoes, seared zucchini, and fresh basil, my Zucchini Tomato Shrimp Pasta has all the flavors of summer! The best part is it's ready in about 40 minutes.
Servings: 4
Ingredients
For brining the shrimp
- 1 1/4 pounds (570g) extra large shrimp 21/25 count
- 1/2 teaspoon baking soda
- 1 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon kosher salt
Remaining ingredients
- 1 pound (454g) rigatoni
- 1/4 cup (60ml) extra virgin olive oil
- 10 cloves garlic chopped
- 2 medium zucchini cut into 1/2" thick rounds
- 1 1/2 pounds (680g) cherry tomatoes halved
- 3/4 cup (180ml) dry white wine
- salt and pepper to taste
- 2 cups (480ml) reserved pasta water will likely not need all of it
- 1/4 cup chopped fresh basil
- 2 tablespoons (28g) unsalted cold butter
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 1/2 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
- Servings. Makes 4 large or 6 moderate-sized servings.
- Shrimp size. Any size shrimp can be used. Smaller shrimp will cook more quickly.
- Zucchini and yellow squash. Both work well for this dish. I used two small zucchini and one yellow squash. All of one type or a mix can be used.
- Pasta water. Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
- Leftovers. Zucchini tomato shrimp pasta can be saved for up to 3 days and reheated in the microwave. Though, I recommend eating all the shrimp on the same day. Shrimp doesn't reheat too well.
Nutrition
Calories: 800kcal | Carbohydrates: 95.9g | Protein: 49.8g | Fat: 23.1g | Saturated Fat: 7.1g | Cholesterol: 316mg | Sodium: 526mg | Fiber: 7g | Sugar: 10.2g | Calcium: 163mg | Iron: 6mg
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