Creamy Pesto Shrimp & Pasta with Tomatoes & Zucchini
Good to Make Ahead

Creamy Pesto Shrimp & Pasta

with Tomatoes & Zucchini

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Creamy Pesto Shrimp & Pasta with Tomatoes & Zucchini
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • ¾ lb Lumaca Rigata Pasta
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • ⅓ cup Basil Pesto
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Butter
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients:
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.

Cook the pasta:
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.

Cook the zucchini:
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. 

Cook the shrimp & tomatoes:
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.

Finish the pasta & serve your dish:
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! 

Make ahead modifications:
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! 

Tips from Home Chefs

Prepare the ingredients:
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.

Cook the pasta:
Cook the zucchini:
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.

Cook the shrimp & tomatoes:
Finish the pasta & serve your dish:
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! 

Make ahead modifications:
Browse Steps
1 of 6