Shrimp With Pasta Recipe

Name: Shrimp With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium-size shrimp in the shell, about 34; 2 zucchini, about 1 pound; 1 1/2 pounds red, ripe tomatoes; 6 tablespoons olive oil; 1 tablespoon finely minced garlic; 1 teaspoon finely chopped, seeded and deveined hot green chili or 1/2 teaspoon dried hot red pepper flakes; 20 small, pitted black olives, preferably imported; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons finely chopped fresh basil or half the amount dried; 1/2 pound fusilli (''spirals'' or ''twists'')

Servings: persons

1 pound medium-size shrimp in the shell, about 34
2 zucchini, about 1 pound
1 1/2 pounds red, ripe tomatoes
6 tablespoons olive oil
1 tablespoon finely minced garlic
1 teaspoon finely chopped, seeded and deveined hot green chili or 1/2 teaspoon dried hot red pepper flakes
20 small, pitted black olives, preferably imported
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil or half the amount dried
1/2 pound fusilli (''spirals'' or ''twists'')

1
Peel and devein the shrimp and cut them in half crosswise.
2
Set aside.
3
Trim off and discard the ends of each zucchini.
4
Cut each zucchini crosswise into 2-inch lengths.
5
Cut each piece lengthwise into 6 equal-size wedges.
6
There should be about 3 1/2 cups.
7
Cut away the cores from the tomatoes.
8
Cut the tomatoes into 1/2-inch cubes.
9
There should be about 4 cups.
10
Heat 4 tablespoons of the olive oil in a large skillet and add the zucchini.
11
Cook 2 minutes, stirring.
12
Remove and reserve the zucchini.
13
To the oil in the skillet add the garlic and cook briefly.
14
Add the tomatoes and cook, stirring often, about 2 minutes.
15
Add the hot chili and black olives.
16
Cook, stirring often, about 5 minutes.
17
Add the shrimp, zucchini, salt and pepper and cook 1 minute.
18
Cover briefly until ready to serve.
19
Meanwhile, bring about 3 quarts of water to the boil in a saucepan and add salt to taste.
20
Add the fusilli and cook to the desired degree of doneness, about 10 minutes.
21
Scoop out and reserve 1/4 cup of the hot cooking liquid.
22
Drain the fusilli.
23
Add the remaining 2 tablespoons of olive oil, the basil and reserved 1/4 cup cooking liquid to the sauce.
24
Pour the sauce over the fusilli, toss and serve.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound medium-size shrimp in the shell, about 34, 2 zucchini, about 1 pound, 1 1/2 pounds red, ripe tomatoes, 6 tablespoons olive oil, and more.

Yes, Shrimp With Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions