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This vibrant shrimp dish features our new whole grain radiator pasta, which boasts a hearty texture and a ruffled shape that's perfect for soaking up sauces, like our fragrant basil pesto.
10 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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This meal was designed in collaboration with nutritionists with your holistic health in mind.
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.
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. Place in a large bowl; season with salt and pepper. Pat the shrimp dry with paper towels; remove the tails. Place in a separate bowl. Add 2 teaspoons of olive oil. Season with salt, pepper, half the spice blend (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the shrimp to be. Toss to thoroughly coat.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
To the pot of cooked pasta, add the pesto, capers, peppers, cooked shrimp, cooked zucchini and tomatoes, and 2 teaspoons of olive oil; season with salt and pepper. Stir to thoroughly combine. Serve the finished pasta garnished with the cheese. Enjoy!
Tips from Home Chefs