Quick and flavor-packed shrimp pasta made with ingredients you probably already have in your fridge and pantry.
Course Dinner, Lunch, Main Course
Keyword Pasta, Shrimp, Summer Squash, Tomatoes
½lbmedium shrimpcleaned and shells removed
2 ½tbspolive oil
½tspcrushed red pepper flakes
1largered bell pepperdiced medium
2smallsummer squashdiced medium
6plum tomatoescored, seeded, and diced
½lbdried spaghetticooked al dente and drained
Parmesan cheeseto taste
salt & pepperto taste
Heat 1 tsp. of olive oil in a large saute pan over medium-high heat. Sprinkle the shrimp with salt and pepper. Once the oil gets hot, saute the shrimp for 2-3 minutes until the shrimp get pink and just cooked through. Remove from heat and set aside in a bowl.
Add the rest of the olive oil and the butter to the saute pan. Heat over medium-high heat until the butter is almost melted. Add the garlic. Cook for about 2-minutes stirring to make sure that the garlic doesn’t burn. Add the red pepper, summer squash, red pepper flakes, and basil. Cook for 2-4 minutes until the squash and red pepper start to cook through stirring to distribute the heat. Add the tomatoes.
Cook for about 10 minutes stirring occasionally. The tomatoes will start to break down creating a bit of a sauce and the summer squash will be cooked through. Toss in the spaghetti and stir to combine (I find stirring with tongs helps distribute all of the vegetables into the spaghetti.)
Serve in large bowls and top with the sauteed shrimp. Sprinkle with Parmesan cheese to taste.