Mafalda & Shrimp with Tomatoes, Zucchini & Parmesan

Mafalda & Shrimp

with Tomatoes, Zucchini & Parmesan

25 MIN
+$1.99/serving 2 Servings
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30g Of Protein
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Available Options

  • with Mafalda Pasta
    includes 6 oz Mafalda Pasta View recipe
  • with Whole Grain Radiator Pasta
    includes 6 oz Sfoglini Whole Grain Radiator Pasta
    • with Whole Grain Radiator Pasta

    From the Test Kitchen

    This bright pasta—which stars a hearty trio of shrimp, sautéed tomatoes, and zucchini—gets an irresistibly rich boost of flavor from mascarpone and parmesan cheese, plus just a bit of Calabrian chile paste for a kick of heat.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Mafalda & Shrimp with Tomatoes, Zucchini & Parmesan
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 6 oz Whole Grain Radiator Pasta
    • 4 oz Grape Tomatoes
    • 2 Tbsps Mascarpone Cheese
    • 2 cloves Garlic
    • 1 oz Salted Butter
    • 1 Zucchini
    • ¼ cup Grated Parmesan Cheese
    • 1½ tsps Calabrian Chile Paste
    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. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 9 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 vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and seasoned tomatoes. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

    Add the shrimp
    4 Add the shrimp

    Add the seasoned shrimp to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. 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 vegetables and partially cooked shrimp, butter, mascarpone, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the shrimp are opaque and cooked through and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure 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 parmesan. Enjoy!

    Tips from Home Chefs

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    Mafalda & Shrimp

    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. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. 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, 8 to 9 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
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and seasoned tomatoes. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

    4 Add the shrimp

    Add the seasoned shrimp to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Turn off the heat.

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

    To the pot of cooked pasta, add the cooked vegetables and partially cooked shrimp, butter, mascarpone, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the shrimp are opaque and cooked through and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure 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 parmesan. Enjoy!

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