Pesto Shrimp & Whole Grain Pasta with Zucchini, Tomatoes & Parmesan

Pesto Shrimp & Whole Grain Pasta

with Zucchini, Tomatoes & Parmesan

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

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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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Pesto Shrimp & Whole Grain Pasta with Zucchini, Tomatoes & Parmesan
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ¾ lb Whole Grain Radiator Pasta
  • 2 Zucchini
  • ⅓ cup Basil Pesto
  • ½ lb Grape Tomatoes
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • ½ oz Sweety Drop Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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. 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.

Cook the pasta
2 Cook the pasta

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.

Cook the zucchini
3 Cook the zucchini

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.

Cook the shrimp
4 Cook the shrimp

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.

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

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

Pesto Shrimp & Whole Grain Pasta

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. 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.

2 Cook the pasta

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.

Cook the pasta
Cook the zucchini
3 Cook the zucchini

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.

4 Cook the shrimp

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.

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

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!

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