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Basil, Shrimp & Zucchini Pasta

July/August 2011

Your rating: None Average: 3.8 (87 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

9 Reviews for Basil, Shrimp & Zucchini Pasta

07/16/2014
nice dish

Substituted tomato sauce for chopped fresh tomatoes and it was amazing, also added fresh parsley and lemon, very fresh dish got to use my basil from the garden

fresh basil
Comments
07/16/2014
nice dish

Substituted tomato sauce for chopped fresh tomatoes and it was amazing, also added fresh parsley and lemon, very fresh dish got to use my basil from the garden

fresh basil
Comments
07/16/2014
nice dish

Substituted tomato sauce for chopped fresh tomatoes and it was amazing, also added fresh parsley and lemon, very fresh dish got to use my basil from the garden

fresh basil
Comments
07/16/2014
nice dish

Substituted tomato sauce for chopped fresh tomatoes and it was amazing, also added fresh parsley and lemon, very fresh dish got to use my basil from the garden

fresh basil
Comments
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).

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