This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil. If you have leftover cooked pasta from another meal, use it and skip Step 2. Since the recipe combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011

Gallery

Recipe Summary

total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

    Advertisement
  • Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.

  • Quarter squash lengthwise and cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with the squash. Cook, stirring, until the shrimp are pink and just barely cooked through, 3 to 4 minutes. Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes. Stir in the remaining 1/4 cup basil and season with pepper.

Tips

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Nutrition Facts

315 calories; protein 23.8g; carbohydrates 39.7g; dietary fiber 7g; sugars 5.8g; fat 8.1g; saturated fat 1.2g; cholesterol 142.9mg; vitamin a iu 939IU; vitamin c 23mg; folate 78.1mcg; calcium 114.7mg; iron 2.9mg; magnesium 116mg; potassium 667.9mg; sodium 593.7mg; thiamin 0.3mg.
Advertisement

Reviews (13)

Read More Reviews
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/21/2017
I want to make this every week it was SO delicious. I made with zucchini noodles instead of pasta. Read More
Rating: 4 stars
07/10/2017
This was such a simple recipe and I was considered that it wouldn't have alot of flavor but I was wrong! The fresh basil and zucchini from my garden added a freshness that we really enjoyed. My husband will absolutely not eat shrimp so being a farmer in the middle of beef country I used 1/2 lb of well drained browned hamburger and we loved It! I felt good that I was getting some veggies to my husband and he was happy with the beef substitution. Read More
Rating: 5 stars
08/27/2019
This was delicious. Very low fat and tasted fantastic. I added sage to it and it tasted even better!! Read More
Advertisement
Rating: 4 stars
09/15/2013
Very good and eay to make but missing a little something Made this exactly to the recipe then after my wife and I tasted it we both agreed that it could use a little Parmesan cheese not too much and I would double the garlic next time. Definitely a keeper recipe. Pros: easy recipe flalvors go together well Cons: a little bland Read More
Rating: 2 stars
10/05/2014
Extremely expensive and poor use of shrimp and basil October 2014...One pound of shrimp 20 half cup fresh basil 2. Try and tell anybody...there's your meal...1.25 cups of pasta and canned tomato sauce flavored with expensive basil. Pros: tastes good Cons: very expensive high quality stuff like shrimp and fresh basil mixed with canned tomato sauce. Read More
Rating: 5 stars
06/24/2017
This was absolutely delicious!!!!!! I used Goya sauce and is more thin than others so it was a success. I will definitely keep this recipe!!! Read More
Advertisement
Rating: 4 stars
02/21/2012
Super yum but watery sauce I made this last night for my husband and I. We both really liked the flavors it was really easy to make. The only thing was the sauce came out a bit water (did not come out as pictured) so I had to add just a couple tablespoons of bottled pasta sauce I had in the cabinet. I also didn't use all of the zucchinis I used 1 1/2. I will definitely make it again. Pros: Easy to make Cons: sauce isn't thick enough Read More
Rating: 5 stars
07/22/2017
For being so healthy this is DARN good!! We used regular spaghetti noodles next time we'll use much less and more zucchini. We zoodled our zucchini & really liked it that way. This also makes a great "bowl" dinner. The fresh basil is the crowning touch. Wouldn't' be anywhere NEAR the same w/out it. You could easily use scallops in place of this as well. Takes very little time to make but its not near as good warmed up the next day. Read More
Rating: 4 stars
06/03/2015
This is Really Good I thought this would have too much tomato sauce but with the little pasta it was just perfect. I also thought it would be too much basil but this was an awesome dinner! Pros: Inexpensive Read More
Advertisement