Creamy Pesto Shrimp & Pasta with Tomatoes & Zucchini
Family Friendly

Creamy Pesto Shrimp & Pasta

with Tomatoes & Zucchini

25 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Cavatappi pasta provides a perfect complement to the bright flavors and textures of sautéed shrimp and zucchini in this easy dish. It’s all brought together by a light sauce of creamy mascarpone cheese and our bright, verdant basil pesto.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    fresh
    ingredients
    Creamy Pesto Shrimp & Pasta with Tomatoes & Zucchini
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • ¾ lb Cavatappi Pasta
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • ⅓ cup Basil Pesto
    • 2 Tbsps Mascarpone Cheese
    • 1 oz Salted Butter
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Creamy Pesto Shrimp & Pasta

    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 chicken dry with paper towels; season with salt and pepper.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

    4 Cook the chicken & tomatoes

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and 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, 3 to 4 minutes, or until the tomatoes are softened and the chicken is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the chicken & tomatoes
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked chicken and tomatoes, cooked zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Add the pesto and mascarpone; stir until combined and the pasta is coated (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 pasta garnished with the parmesan. Enjoy!

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