Shrimp is one of the quickest-cooking proteins available; keep some stocked in your freezer so you’re ready for an easy meal like this one on a busy or low-energy day. With bright flavors of fresh basil and tender-crisp zucchini, you’ll have a one-dish light meal in about as much time as it takes to boil pasta. Recipe by Nancy Baggett for EatingWell.
Ingredients
1/2 cup chopped fresh basil leaves, divided
1 8-ounce can tomato sauce
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper, or more to taste
Pinch of cayenne pepper, or to taste
1 pound peeled and deveined raw shrimp (31-40 per pound)
2 cups orecchiette or other small pasta, preferably whole-wheat
2 medium zucchini or summer squash or 1 of each
GOT LEFTOVER PASTA from another meal? Use it and skip Step 2.
Directions
1. 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.
2. Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
3. 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.
ACTIVE: 35 minutes
TOTAL: 35 minutes
Nutritional Information
SERVES 4: ABOUT 1 1/4 CUP EACH
Calories 315, Fat 8g (sat 1g), Cholesterol 143mg, Carbs 40g, Total sugars 6g (added 0g), Protein 24g, Fiber 7g, Sodium 622mg, Potassium 687mg.
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Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.
