Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini

This recipe, Basil, Shrimp and Zucchini, combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

Basil, Shrimp and Zucchini Pasta Recipe

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper

Pinch of cayenne, to taste

1 lb. peeled and deveined raw shrimp (31-40 per lb.)

2 cups orecchiette or small pasta, preferably whole wheat

2 medium zucchini or summer squash, or 1 of each

 

Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook pasta in a large pot pf boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, until the shrimp are PINK and just barely cooked through, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.

 

(Recipe for Basil, Shrimp and Zucchini Pasta, Diabetic Connect, 2015)