itsjdieb
Summer Shrimp & Veggie Pasta
Updated: Jul 10, 2022

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 scrumptious 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: 1-2
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:
1. 3 nests of spaghetti alla chitarra (thicker type of spaghetti I bought at Eataly, feel free to use regular spaghetti)
2. ½ zucchini, chopped in cubes
3. ½ summer squash, chopped in cubes,
4. ¼ cup of peas
5. 12 cherry tomatoes, sliced in thin rounds
6. 2 basil leaves (one to garnish, one to cook)
7. 6-8 large shrimp (cooked, tail off, deveined)
8. Extra virgin olive oil
9. 3 garlic cloves, minced
10. Salt, black pepper, red pepper flakes, garlic powder
11. 2 TBSPs of tomato paste
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