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Basil, Shrimp & Zucchini Pasta

July/August 2011

Your rating: None Average: 3.8 (78 votes)

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.


Basil, Shrimp & Zucchini Pasta Recipe

5 Reviews for Basil, Shrimp & Zucchini Pasta

03/31/2014
Anonymous
Into the rotation

We have added this to our recipe rotation and easily make it once a month or more in the summertime (which is a lot for me, I like variety)! I usually use a little more tomato sauce (about 1.5 8 oz cans) and add a little extra cayenne pepper for a bit more spice as well as about 5 cloves of garlic (we love garlic in our house).

Comments
09/15/2013
Anonymous
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.

easy recipe, flalvors go together well
Comments
06/12/2012
Best EatingWell dish I've cooked yet

I've been cooking exclusively from this website for over a month now and I have to say I was amazed when I made this last night. It was incredibly easy to make and so very good. My flatmate and I had it with a massive salad of lettuce, tomato, bell pepper and radish and didn't even speak to each other while stuffing our faces. We were really impressed with how flavourful the zucchini was and how well the sauce worked with the shrimp. Overall, absolutely delish!

Comments
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.

Easy to make
Comments
07/26/2011
Great and Flexible

Liked this recipe, although I don't really love zucchini. I think shrimp and pasta go really well together. After making it once, I decided to swap out the zucchini and add some roasted red pepper; and then I also added the herb tarragon - which is great with shrimp.

Comments (1)

No comments

 
noreciperequired wrote 2 years 50 weeks ago

Oh...i put that version of the recipe up for you at http://tiny.cc/0uvxi

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