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Pesto Shrimp Pasta
with Zucchini & Tomatoes
25 MIN
2 Servings
From the Test Kitchen
This verdant pasta—which stars a hearty trio of shrimp and sautéed tomatoes and zucchini—gets an irresistibly rich boost of flavor from mascarpone and parmesan cheese, plus herbaceous basil pesto stirred in just before serving.
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NutritionPER SERVING
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Calories760 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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6 oz Cavatappi Pasta
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1 Zucchini
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2 cloves Garlic
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4 oz Grape Tomatoes
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⅓ cup Basil Pesto
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¼ cup Grated Parmesan Cheese
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2 Tbsps Mascarpone Cheese
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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. Peel and roughly chop 2 cloves of garlic.
2
Cook the vegetables
In a large 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, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; wipe out the pan.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 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.
4
Cook the shrimp
Meanwhile, 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. Cook, without stirring, 2 to 3 minutes, or until 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 shrimp are 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, cooked vegetables, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the pesto and mascarpone until the pasta is coated (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 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. Peel and roughly chop 2 cloves of garlic.
2
Cook the vegetables
In a large 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, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; wipe out the pan.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 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.
4
Cook the shrimp
Meanwhile, 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. Cook, without stirring, 2 to 3 minutes, or until 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 shrimp are 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, cooked vegetables, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the pesto and mascarpone until the pasta is coated (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 pasta garnished with the parmesan. Enjoy!
Tips from Home Chefs