Shrimp is one of the quickest-cooking proteins available; keep some stocked in your freezer so you’re ready for an easy meal like this one on a busy or low-energy day. With bright flavors of fresh basil and tender-crisp zucchini, you’ll have a one-dish light meal in about as much time as it takes to boil pasta. Recipe by Nancy Baggett for EatingWell.
1/2 cup chopped fresh basil leaves, divided 1 8-ounce can tomato sauce 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground pepper, or more to taste Pinch of cayenne pepper, or to taste 1 pound peeled and deveined raw shrimp (31-40 per pound) 2 cups orecchiette or other small pasta, preferably whole-wheat 2 medium zucchini or summer squash or 1 of each
GOT LEFTOVER PASTA from another meal? Use it and skip Step 2.
1. Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.
2. Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
3. Quarter squash lengthwise and cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with the squash. Cook, stirring, until the shrimp are pink and just barely cooked through, 3 to 4 minutes. Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes. Stir in the remaining 1/4 cup basil and season with pepper.