Seared Shrimp & Ditali Pasta with Tomatoes, Zucchini & Basil Pesto
Family Friendly

Seared Shrimp & Ditali Pasta

with Tomatoes, Zucchini & Basil Pesto

35 MIN
2 Servings
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From the Test Kitchen

For this vibrant, crowd-pleasing dish, we’re combining tender pasta with tomatoes, zucchini, and plump shrimp, then tossing it all with our irresistible basil pesto. You'll finish it off with a sprinkle of Grana Padano cheese for a touch of richness.
15-17 PersonalPoints range 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint 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
    830 Cals (est.)
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fresh
ingredients
Seared Shrimp & Ditali Pasta with Tomatoes, Zucchini & Basil Pesto
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 6 oz Ditali Pasta
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • ¼ tsp Crushed Red Pepper Flakes
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
How To: Peel Garlic
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium 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. Drizzle with olive oil and season with salt and pepper. Stir to coat. Grate the cheese on the small side of a box grater.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 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 medium pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat 2 teaspoons 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 occasionally, 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 cooked zucchini, cooked shrimp, seasoned tomatoes, pesto, vinegar, half the grated cheese, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated cheese. Enjoy!

Tips from Home Chefs

Seared Shrimp & Ditali Pasta

Prepare the ingredients
1 Prepare the ingredients

Fill a medium 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. Drizzle with olive oil and season with salt and pepper. Stir to coat. Grate the cheese on the small side of a box grater.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 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 medium pan (nonstick, if you have one), heat 2 teaspoons 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 lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat 2 teaspoons 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 occasionally, 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 cooked zucchini, cooked shrimp, seasoned tomatoes, pesto, vinegar, half the grated cheese, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining grated cheese. Enjoy!

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