Basil, Shrimp and Zucchini Pasta

This recipe, Basil, Shrimp and Zucchini Pasta is from Diabetic Connect.  This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil.  If you have leftover cooked pasta from another meal, use it and skin Step 2.  Since the recipe combines a starch, vegetable and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

                                                           Recipe by:   Nancy Baggett

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 oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper, or more to taste

Pinch of cayeene pepper, to taste

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

2 cups orecchiette or other 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 cayeene in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook past in a large pan of 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 heat 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.        4 servings

 

(Recipe for Basil, Shrimp and Zucchini Pasta came from Diabetic Connect, 2014)