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Creamy Pesto Shrimp & Pasta
with Tomatoes & Zucchini
25 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. With its unique hollow shape, lumaca rigata pasta provides the perfect complement to the bright flavors and textures of a medley of sautéed shrimp, tomatoes and zucchini in this easy dish.
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NutritionPER SERVING
-
Calories640 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
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¾ lb Lumaca Rigata Pasta
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½ lb Grape Tomatoes
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2 Zucchini
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⅓ cup Basil Pesto
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2 Tbsps Mascarpone Cheese
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2 Tbsps Butter
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¼ cup Grated Parmesan Cheese
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of pasta cooking water, drain thoroughly. Return to the pot.
3
Cook the zucchini:
While the pasta cooks, in large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the shrimp & tomatoes:
While the pasta continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and halved tomatoes. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are slightly opaque. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and tomatoes, cooked zucchini, butter, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated. Turn off the heat and stir in the pesto (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta garnished with the parmesan. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished shrimp and pasta to an airtight container. Cool, uncovered, then cover and refrigerate. Refrigerate the parmesan. Serve as directed. Enjoy!
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of pasta cooking water, drain thoroughly. Return to the pot.
3
Cook the zucchini:
While the pasta cooks, in large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the shrimp & tomatoes:
While the pasta continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and halved tomatoes. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are slightly opaque. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and tomatoes, cooked zucchini, butter, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated. Turn off the heat and stir in the pesto (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta garnished with the parmesan. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished shrimp and pasta to an airtight container. Cool, uncovered, then cover and refrigerate. Refrigerate the parmesan. Serve as directed. Enjoy!
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