Tuesday, June 21, 2011


I haven't shared any new recipes in a while...so ready your apron, mixing bowl, and favorite dinner guests!

This recipe is as delicious to eat as it is to serve. Promise!

Tomato-y Shrimp with Zucchini and Pasta
Serves 4


1 8oz. can tomato sauce (no salt version, if possible)
2 TBS canola oil (divided)
2 cloves of minced garlic
1 bunch fresh basil leaves, chopped (about 1/3 cup)
1 medium-sized zucchini
1 medium-sized yellow summer squash
1 pound raw shrimp (peeled, deveined, tails off)
1/4 tsp salt
1/4 tsp fresh ground pepper
Cayenne pepper or Tabasco sauce (to taste)
8oz pasta (orecchiette, bow-tie or campanelle)
  • Combine tomato sauce, chopped basil, 1 TBS canola oil, garlic, salt, pepper, and cayenne. (go light on the cayenne/Tabasco at this point, you can always add more later!)
  • If needed, peel, devein, and remove tails from shrimp. Rinse in cold water and pat dry with paper towels.
  • Add shrimp to the tomato-basil sauce and stir well, making sure all shrimp is nicely coated in sauce.  Set aside to marinate.
  • While the shrimp is marinating, cook pasta according to package directions. Drain when pasta is al dente and set aside for later.
  • While pasta is cooking. wash zucchini and squash. Remove stems. Slice squash lengthwise into quarters. Cut into 1/4" thick slices.
  • In a large skillet or wide-bottom sauce pan, heat the remaining 1TBS canola oil on medium-high heat. 
  • Gently sauté the squash for 1 -2 minutes.
  • Add the shrimp-tomato-basil mixture to the squash. Cook for 3 - 5 minutes, stirring often.
  • Add the pasta to the shrimp-tomato-basil-squash mixture. Stir well to coat the pasta.
  • Cook until all ingredients are hot (1 - 3 minutes more), stirring often.
  • Add more cayenne/Tabasco, if desired.
  • Garnish with whole basil leaf (optional).
Serve with crusty bread and a mixed greens salad.

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