Creamy Tomato & Shrimp Pasta with Zucchini & Breadcrumbs
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Creamy Tomato & Shrimp Pasta

with Zucchini & Breadcrumbs

30 MIN
4 Servings
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From the Test Kitchen

The unique ruffled shape of cascatelli is perfect for soaking up every bite of sauce in this quick and easy tomato and shrimp pasta. You'll mix in butter and cream for decadent flavor, then top the pasta with spicy breadcrumbs for a subtle kick of heat and exciting textural contrast.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Creamy Tomato & Shrimp Pasta with Zucchini & Breadcrumbs
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 14.5-Oz Can Crushed Tomatoes
  • 1 lb Cascatelli Pasta
  • 2 Zucchini
  • 1 oz Garlic & Herb Flavored Butter
  • ¼ cup Cream
  • 2 Tbsps Capers
  • ¼ cup Panko Breadcrumbs
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 cloves Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Halve the zucchini lengthwise; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the spicy breadcrumbs
3 Make the spicy breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently and breaking up any clumps, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.

Cook the vegetables
4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the shrimp & sauce
5 Cook the shrimp & sauce

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the crushed tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced and the shrimp are opaque and cooked through. Turn off the heat.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp and sauce, cooked zucchini, cream (shaking the packet before opening), butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!

Tips from Home Chefs

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Creamy Tomato & 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. Halve the zucchini lengthwise; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Make the spicy breadcrumbs
3 Make the spicy breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently and breaking up any clumps, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the vegetables
Cook the shrimp & sauce
5 Cook the shrimp & sauce

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the crushed tomatoes (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced and the shrimp are opaque and cooked through. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp and sauce, cooked zucchini, cream (shaking the packet before opening), butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!

Finish the pasta & serve your dish
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