Pasta With Shrimp and Zucchini
Quick one-pan pasta with shrimp and zucchini in a light garlic olive oil sauce. On the table in 15 minutes.
Servings: 2
Ingredients
- 6 oz shrimp peeled and deveined
- 4 oz dry pasta brown penne recommended
- 1 small zucchini cut into small cubes
- 1 garlic clove minced
- 2 tbsp olive oil divided
- ½ tsp salt
- ⅛ tsp black pepper
- ¼ to ½ tsp dried oregano
- Fresh basil to taste
- Hot pepper flakes optional
- ½ cup grated Parmesan cheese
- Reserved pasta water as needed
Instructions
- Cook pasta in salted water per package directions. Reserve ½ cup pasta water before draining.
- Heat 1 tbsp olive oil over medium heat. Season shrimp with salt and pepper. Cook 1 minute per side until pink. Remove to a plate.
- Add zucchini to the same pan. Cook 5 to 6 minutes, stirring occasionally, until golden.
- Add garlic. Cook 30 seconds.
- Add pasta and shrimp back to the pan. Add a splash of pasta water and remaining olive oil. Toss over low heat for 1 minute.
- Top with basil, oregano, pepper flakes if using, and Parmesan. Serve.
Notes
- Pull shrimp from the pan as soon as they turn pink — they finish cooking in the hot pasta.
- For a low-carb version, swap pasta for sautéed zucchini noodles and skip the pasta water.
Nutrition
Calories: 459kcal | Carbohydrates: 49g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 1031mg | Potassium: 439mg | Fiber: 3g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 18mg | Calcium: 256mg | Iron: 1mg
