Zucchini Explosion! Shrimp and Zucchini with Pasta

by Sarah on July 25, 2011

Did you plant a garden this year? I did. Tomatoes, cucumbers, beans, peppers, basil, artichokes and of course summer squash and zucchini. Last year I planted one zucchini plant and I barely got enough to eat, much less bake with or put away for the winter.  So this summer I planted 2 zucchini plants, just to make sure I had enough.

Oh crap.  I guess all that rain we had made the plants go crazy.

Well, so far I’ve harvested about 40 zucchini, some normal sized and some biggies.  I’ve made zucchini bread, sauteed zucchini with garlic, sauteed zucchini with tomato, zucchini cupcakes and zucchini pasta.

Basically, this was just a quick saute of the zucchini in a bit of butter and olive oil, then I added the shrimp to one side and a couple of cloves of chopped garlic.  Once the shrimp turns pink, stir it all together and turn off the heat.  It takes all of about 5 minutes, if that.

Of course, you’ve also boiled a pound of pasta during this time, right?

So when everything is cooked, I spooned in about a tablespoon of leftover pesto and drizzled the whole shebang with some good quality olive oil. The brand I use is Bariani, because they’re local and because it’s delicious. I like this green label oil for finishing dishes.

This was another last minute, throw-it-together dish one weekday evening that will be recreated in my near future–out of necessity (too many zucchini) and also because I loved it!

Shrimp and Zucchini with Pasta

Ingredients

  • 1 lb. raw shrimp
  • 2 medium zucchini (or 3 small), sliced
  • 2 cloves garlic, minced
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 1 lb. pasta (I used whole grain rotini)
  • 1 Tbsp pesto (prepared or homemade)
  • Good quality olive oil
  • salt, pepper, red chili flakes

Instructions

  • In a large saute pan, heat together oil and butter over medium-high heat. When hot, add the zucchini and saute until just slightly softened. Push to the side of the pan and add the raw shrimp. Sprinkle the minced garlic over the top of all. Let cook for a minute, then toss together. Season with salt, pepper and red chili flakes.
  • Meanwhile, cook a pound of pasta according to the package directions to al dente doneness.
  • Add pasta to zucchini and shrimp and stir in the pesto. Drizzle with good quality olive oil, at least 1-2 Tbsp. Taste and season again with salt, pepper or chili.
http://www.undercovercaterer.com/2011/07/shrimp-and-zucchini-with-pasta/


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