Shrimp pasta with fresh tomato sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 3 tbspButter, salted, 1 patLinguine, 16ozShallots, 2 tbsp chopped Garlic, 5 cloveRed Ripe Tomatoes, 3 medium wholeBasil, 2 tbspOregano, ground, 1 tbspSalt, 2 tbsp Pepper, black, 1 tbspShrimp, raw, 16 ozZucchini, 1.5 cup, slicedWater, tap, .5 cupParmesan Cheese, grated, 6 tbsp
Peel, devein, and clean shrimp. Crack garlic cloves to remove skin and set aside. Finely dice shallots. Seed tomatoes and rough chop. Thinly slice zucchini.
Start water to cook pasta according to box directions.
Over medium heat, add olive oil to pan. When oil reaches temperature, add garlic cloves and shallots. Sautee until garlic is soft and aromatic. Add shrimp (and any shrimp juices),1/2 tbsp salt, and 1/4 tbsp pepper to pan. Cook on both sides until translucency is gone and shrimp are pink.
Add pasta to preheated water and cook according to box directions (approximately 9:30 for Barilla pasta), until al dente. When done, lightly drain and set aside.
Remove shrimp from pan, leaving the garlic, shallots, and oil in pan. Add tomatoes to pan, cooking over medium high heat. Add basil, oregano, and the remainder of salt and pepper. Cook approximately 5-7 minutes. Add water to tomatoes, if needed depending on tomato juiciness, to increase sauce volume. Add zucchini slices to the tomato sauce, and continue cooking approx 5-7 minutes until zucchini reaches desired doneness.
Re-combine shrimp with tomato sauce and zucchini. Add pasta to sauce, and mix to combine.
Top with 1-2 tbsp. parmesan cheese, salt and pepper to taste.
Serves 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GROMIT621.
Start water to cook pasta according to box directions.
Over medium heat, add olive oil to pan. When oil reaches temperature, add garlic cloves and shallots. Sautee until garlic is soft and aromatic. Add shrimp (and any shrimp juices),1/2 tbsp salt, and 1/4 tbsp pepper to pan. Cook on both sides until translucency is gone and shrimp are pink.
Add pasta to preheated water and cook according to box directions (approximately 9:30 for Barilla pasta), until al dente. When done, lightly drain and set aside.
Remove shrimp from pan, leaving the garlic, shallots, and oil in pan. Add tomatoes to pan, cooking over medium high heat. Add basil, oregano, and the remainder of salt and pepper. Cook approximately 5-7 minutes. Add water to tomatoes, if needed depending on tomato juiciness, to increase sauce volume. Add zucchini slices to the tomato sauce, and continue cooking approx 5-7 minutes until zucchini reaches desired doneness.
Re-combine shrimp with tomato sauce and zucchini. Add pasta to sauce, and mix to combine.
Top with 1-2 tbsp. parmesan cheese, salt and pepper to taste.
Serves 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GROMIT621.
Nutritional Info Amount Per Serving
- Calories: 700.1
- Total Fat: 17.9 g
- Cholesterol: 180.9 mg
- Sodium: 3,815.9 mg
- Total Carbs: 96.2 g
- Dietary Fiber: 7.0 g
- Protein: 42.1 g
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