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 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.

---

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

---

Instructions:

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

2. While the water was boiling, have your shrimp prepared and your vegetables prepared. Pat down your shrimp with a towel to dry.

3. Grab a large frying pan and place it onto the stove on medium-high heat.

4. Add 2 TBSPs of olive oil. Once it simmers and you can smell the olive oil, add in the shrimp.

5. Season with salt, black pepper, and garlic powder to your liking. Stir well.

6. 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.

7. Now, in that same frying pan pour in another 2 TBSPs of olive oil and add in the minced garlic. Stir and add in the tomatoes, tomato paste, and 1 cup of pasta water. Stir well. You want to create a sauce.

8. Add in the vegetables and one basil leaf.

9. Season with salt and black pepper to taste, and add a dash of red pepper flakes if you'd like some extra spice. Stir well and allow it to cook until the vegetables are soft & the sauce has thickened.

10. Strain the pasta but keep some of the pasta water just in case.

11. Add in the shrimp and the pasta. Mix them in together. If the sauce is looking dry add in some pasta water. Keep stirring.

12. Taste for salt and black pepper. Add if necessary.

13. Garnish with chiffonade basil and enjoy!

xoxo,

#averagearabgirl