Friday

[cooking] Shrimp & Zucchini Pasta

Shrimp & Zucchini Pasta

1 Box Thin Spaghetti

1 - 2 tablespoon olive oil
1 lb shrimp, peeled and deveined *
1 zucchini, julienned
1 28 oz can of whole, peeled tomatoes

Pepper
Adobo (without pepper) **
Roasted Red Tomato Seasoning **

* If using frozen, uncooked shrimp (a staple in my freezer), "refresh" the shrimp by thawing in a bowl of heavily salted water.

** These are seasonings I personally happen to have on hand and decided to use. The Goya Adobo is a combination of onion, garlic and other salts. You could use Italian Seasoning (since there are no herbs in the canned tomatoes), fresh herbs, salt, garlic, etc. You'll need something to give interest and flavor to the sauce.


1. Boil Spaghetti in salted water until al dente. Drain.

2. While waiting for the spaghetti water to boil, make the sauce. Heat a large pan over med-high heat. Add olive oil and shrimp, cooking for three minutes until slightly pink.

3. Add zucchini, stir, cook three more minutes.

4. Add the seasonings to taste and cook three more minutes. Shrimp should be uniformly pink and zucchini should still be a little firm.

5. Add tomatoes, breaking them apart with wooden spoon. Adjust seasoning, reduce heat and simmer until pasta is ready. Toss everything together and serve with freshly grated parm cheese on top.

Serves 4

1 comment:

Shelby said...

This sounds yummy. I also like to take shredded zucchini, give it a quick saute w/ some garlic and red pepper flakes and add it to some cooked spaghetti. I tried it with Kalamata olives and halved grape tomatoes once and it was decent, too. The Kalamatas were a bit too salty and sort of overwhelmed the other flavors, though.

I spent all day yesterday making and freezing zucchini bread. I'm up to 12 loaves now. I've given away all but 2, which is good seeing as how I have about 47 more lbs of zucchini to figure out how to use...;)