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)
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