Shrimp & Fresh Fusilli Pasta with Summer Squash, Olives, & Parsley

Shrimp & Fresh Fusilli Pasta

with Summer Squash, Olives, & Parsley

40 MIN
2 Servings
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From the Test Kitchen

We're celebrating the best of warm-weather fare with a light, bright dish featuring fresh fusilli. The tender pasta needs just a few minutes to cook before being added to our tomato sauce—made with olives, garlic, and red pepper flakes, for plenty of aromatic flavor. Sautéed shrimp and roasted summer squash (you may receive yellow squash, grey zucchini, or green zucchini) complete the dish, along with a garnish of fresh parsley.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces.Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the parsley leaves and stems.

Roast the squash:
2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the shrimp:
3 Cook the shrimp:

While the squash roasts, rinse the shrimp; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked shrimp to a plate.

Make the sauce:
4 Make the sauce:

While the squash continues to roast, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the tomato sauce and olives. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
5 Cook the pasta:

Add the pasta to the pot of boiling water, stirring gently to separate. Cook 3 to 4 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

To the pan of sauce, add the cooked pasta, cooked shrimp, roasted squash, 1 teaspoon of olive oil, half the reserved pasta cooking water, and half the parsley. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Fill a medium pot with water; add a big pinch of salt and heat to boiling on high. Wash and dry the fresh produce. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces.Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the parsley leaves and stems.

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the squash:
Cook the shrimp:
3 Cook the shrimp:

While the squash roasts, rinse the shrimp; pat dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked shrimp to a plate.

4 Make the sauce:

While the squash continues to roast, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the tomato sauce and olives. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste.

Make the sauce:
5 Cook the pasta:

Add the pasta to the pot of boiling water, stirring gently to separate. Cook 3 to 4 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

6 Finish the pasta & plate your dish:

To the pan of sauce, add the cooked pasta, cooked shrimp, roasted squash, 1 teaspoon of olive oil, half the reserved pasta cooking water, and half the parsley. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the remaining parsley. Enjoy!

Finish the pasta & plate your dish:
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