Creamy Tomato Shrimp & Whole Grain Pasta

with Walnut-Caper Topping

30 MIN

4 Servings

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with Shrimp

From the Test Kitchen

This vibrant shrimp dish features our new whole grain radiator pasta, which boasts a ruffled shape that's perfect for soaking up sauces, like the one you'll make here with tomatoes, garlic, and red pepper flakes. A walnut-caper topping that's finished with romano cheese adds a textural contrast to this delightful dish.
15 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
¾ lb Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
½ cup Roasted Walnuts
½ cup Cream
2 Tbsps Capers
¼ cup Grated Romano Cheese
2 Zucchini
¼ tsp Crushed Red Pepper Flakes
2 cloves Garlic
1 14-Oz Can Whole Peeled Tomatoes

step-by-step

instructions

Cook Along

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 zucchini; halve lengthwise, then thinly slice crosswise. Pat the capers dry with a paper towel; roughly chop. Roughly chop the walnuts. Peel and finely chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.

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 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Make the walnut-caper topping

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped walnuts and chopped capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the walnuts are toasted and the capers are lightly browned. Transfer to a bowl; add the cheese and toss to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the shrimp, zucchini & 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 sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, 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, 1 to 2 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the seasoned shrimp. Cook, stirring frequently, 4 to 5 minutes, until opaque and cooked through. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp, zucchini, and sauce, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water until the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the walnut-caper topping. Enjoy!