Creamy Tomato Shrimp & Whole Grain Pasta with Walnut-Caper Topping
Wellness Grain

Creamy Tomato Shrimp & Whole Grain Pasta

with Walnut-Caper Topping

35 MIN
4 Servings
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From the Test Kitchen

This vibrant shrimp dish features our 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.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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ingredients
Creamy Tomato Shrimp & Whole Grain Pasta with Walnut-Caper Topping
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ¾ lb Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
  • 2 Zucchini
  • 1 14-Oz Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 2 Tbsps Capers
  • ½ cup Cream
  • ¼ cup Grated Romano Cheese
  • ½ cup Roasted Walnuts
  • 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 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.

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

Make the walnut-caper topping
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 romano and toss to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the shrimp, zucchini & sauce
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.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp, zucchini, and sauce, cream (shaking the packet before opening), 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!

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 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.

Cook the pasta
Make the walnut-caper topping
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 romano 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.

Cook the shrimp, zucchini & sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked shrimp, zucchini, and sauce, cream (shaking the packet before opening), 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!

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