Shrimp & Basil Fettuccine

with Yellow Tomato Sauce

25 MIN

4 Servings

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From the Test Kitchen

This satisfying dish pairs plump shrimp and verdant zucchini with fresh, aromatic basil fettuccine. For a bright, sunny finish, we’re tossing it all with a light sauce of yellow tomatoes, capers, and more.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
1 14-Ounce Can Whole Peeled Yellow Tomatoes
1 lb Fresh Basil Fettuccine Pasta (Previously Frozen)
2 Zucchini
2 cloves Garlic
2 Scallions
2 Tbsps Crème Fraîche
¼ cup Grated Parmesan Cheese
1 Tbsp Capers
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add the sliced white bottoms of the scallions. Using your hands, carefully separate the strands of the pasta. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the zucchini:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

3 Make the sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared garlic and white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the capers 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, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

4 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 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.

5 Prepare & cook the shrimp:

Pat the shrimp dry with paper towels (if desired, remove the tails); season with salt and pepper. Add the seasoned shrimp to the pan of sauce. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

6 Finish & serve your dish:

To the pot of cooked pasta, add the cooked shrimp and sauce, cooked zucchini, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the sliced green tops of the scallions and cheese. Enjoy!