Is there anything more satisfying than a bowl of delicious pasta?
I must admit that my family, including me, couldn’t live without pasta. This is one of my hubby’s favorite dishes, well, again anything with pasta is his favorite. I am so not joking. The first meal that I cooked for him was spaghetti Bolognese, which even after 17 and a half years later he still requests it once a week.
I got to say that even my kids are huge pasta lovers. I mean there are so many options that you could whip up one amazing meal in no time.
This one though is fantastic. It is much lighter than if you’d use pasta sauce, and it is so flavorful. If you are looking for upcoming father’s day meal, I think this would be it. Not only that it looks pretty, but such a delightful combination of flavors that literally you’d feel like there is a party in your mouth.
Try it and let me know. Make sure to use hashtag #sandraseasycooking on Instagram, or #secooking on Twitter.
Happy Cooking, everyone!
Tomato Pesto Pasta with Shrimps and Zucchini
- 4 cups Dried Pasta I used Elicoidali -Tubular pasta + Water + Salt
- ½ tablespoon Olive Oil
- 3 Garlic cloves sliced
- 1 cup Small Tomato Medley or Cherry/Grape Tomatoes
- 1-2 Zucchini preferably smaller/young, sliced
- 4 Oz 16 Oz Shrimps, per person, cleaned
- ½ tbsp. Lemon juice Meyer lemon
- A pinch of Sea Salt and ground black pepper
- 2 tablespoons Fresh Basil chopped + for garnish
- 2 tablespoons Tomato Pesto
- Grated Parmesan cheese
- Boil pasta according to the package and/or cook it to your own taste preference. You want pasta al dente, so approximately 10-15 minutes in a boiling water – depending what type of pasta you are using. Stir the pasta as it cooks, to keep it from sticking to each other. Just before the pasta is approximately cooked, remove a piece of the pasta to check for doneness. Make sure to season water before dropping the pasta in and you will need about 1 tablespoon of table salt. Drain, but reserve ¼ cup of pasta water, drizzle a bit of olive oil, toss to coat it with olive oil and set aside.
- Heat a large pan with a good drizzle of olive oil, and add sliced garlic. Just before garlic slices turn to golden, add whole tomatoes. Make sure that you keep moving tomatoes so they do not burn. When the tomatoes start to blister add zucchini slices, and stir for about 45 to 60 seconds on medium heat.
- Toss in cleaned and deveined shrimps, then add just a pinch of sea salt and ground black pepper. Keep stirring for a minute or so and add about ½ tablespoon of lemon juice. When the shrimps start to turn into deeper pink color, they are done. Add ¼ cup reserved pasta water and stir. At this point add freshly chopped basil and tomato pesto and stir.
- Keep the temperature at medium-low. Add pasta to the skillet, one cup at the time and mix it. You want the pasta to be completely coated with tomato pesto. Serve it with a bit of grated Parmesan cheese and perhaps some salad on the side.
If the shrimp is frozen, just fill a large bowl with cold water. Submerge the shrimps in the cold water and that should do the trick pretty fast. You can use any shrimps that you desire. Also, if you are vegan or allergic, you could make it without shrimps and cheese, which is also very delicious. You can use a different pasta, for example, gluten free pasta, egg pasta, spaghetti, or perhaps if you are on low carb diet you may use zoodles (zucchini noodles). You can use chicken, however, it might take a bit longer to cook. I would suggest that you cook the chicken first. So, cut into bite-size pieces and season it with a bit of salt and ground black pepper, then cook it in the skillet with a bit of oil for about 5-7 minutes over medium-high heat. After it cooks just transfer it to the paper towel and set aside until it's ready to be used. So you would add the chicken back at the point when I added shrimp, which is after I sauteed garlic, tomatoes, and zucchini.