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Creamy Pesto Shrimp & Pasta
with Tomatoes & Zucchini
25 MIN
4 Servings
From the Test Kitchen
Lumaca rigata 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 delightfully creamy sauce of mascarpone cheese and our bright, verdant basil pesto.
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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
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, 5 to 7 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 and return to the pot.
3
Cook the zucchini:
Meanwhile, 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 and wipe out the pan.
4
Cook the tomatoes & shrimp:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and seasoned shrimp. 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, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the mascarpone and 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!
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, 5 to 7 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 and return to the pot.
3
Cook the zucchini:
Meanwhile, 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 and wipe out the pan.
4
Cook the tomatoes & shrimp:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and seasoned shrimp. 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, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the mascarpone and 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!
Tips from Home Chefs