Summer Shrimp & Veggie Pasta

Is it just me or do you feel like there is such thing as a "summery" pasta vs. a "wintery" pasta depending on the ingredients? I used peas, zucchini, and summer squash to create this delightful and fresh pasta.

I asked people what their least favorite vegetable was and the verdict was peas! So, I tried to incorporate them in this pasta, and let me tell you, you won't know they're there! So, if you've been wanting a more nutritious yet delicious way to incorporate vegetables in your life, make my Summer Shrimp & Veggie Pasta. If you're not a fan of shrimp, just leave it out and make sure you have a different protein source. Let's get to it!

Yields: 4

Portion: 1 bowl

Prep time: 15 minutes (make sure to have thawed shrimp)

Total time: 30 minutes

This recipe is dairy free and pescatarian.

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Ingredients:

18 large shrimp (cooked, tail off, deveined)

2 tbsp extra virgin olive oil

Salt & black pepper

1 pound spaghetti

3 tbsp extra virgin olive oil

6 garlic cloves, mashed

¼ cup tomato paste

20 cherry tomatoes, chopped in halves

Salt, black pepper, red pepper flakes

2 zucchini, chopped in cubes

2 summer squash, chopped in cubes

½ cup peas

6 basil leaves (4 to cook, 2 to garnish) Optional: add fresh Parmesan cheese

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Instructions:

1. Prep shrimp: grab a large frying pan and place it onto the stove on medium-high heat. Add olive oil. Once it simmers and you can smell the olive oil, add in the shrimp (make sure shrimp was pat dried). Season with salt, black pepper to taste. Stir well. Cook the shrimp 2-3 minutes each side. Once the tails are red in color, they are ready. Set them aside on a plate. Move the frying pan off the stove top for a minute.

2. Cook pasta: grab a medium pot and fill it ¾ way with water. Season with salt. Allow it to boil. Once it boils add in the spaghetti. Cook al dente. Leave to the side once it's done, do not strain now.

3. Prep sauce: While the water was boiling, have vegetables prepared. Now, in that same frying pan pour in olive oil and add in the garlic. Stir and add in the tomatoes, tomato paste, and 1 cup of pasta water. Stir well. You want to create a sauce. Season with salt, black pepper to taste, add a pinch of red pepper flakes.

4. Add veggies: add in the vegetables and 4 basil leaves. Stir well and allow it to cook until the vegetables are soft & the sauce has thickened, 10-12 minutes on medium heat. Keep adding pasta water if sauce seems too dry. Strain the pasta now.

5. Add shrimp & pasta: add in the shrimp and the pasta into the sauce. Mix them in together. If the sauce is looking dry add in some pasta water, stir. Adjust for salt and black pepper. Add if necessary.

6. Serve: Garnish with chiffonade basil and enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD