Shrimp Pasta with Tomato Basil Sauce and Zucchini

Jul 29, 2013

Shrimp Pasta with Tomato Basil Sauce and Zucchini

Weekly Menu:

Grilled chicken with marinated white beans, olives and tomatoes over spinach salad and quinoa

Red Chicken curry with broccoli and mushrooms and brown rice

Sautéed Tilapia with piccata sauce and mushrooms over green beans and whole wheat cous cous

Shrimp with tomato basil sauce and zucchini over whole wheat spaghetti

Grilled pork with pineapple soy sauce over sautéed Lima beans and sweet potato wedges


Shrimp with Tomato Basil Sauce and Zucchini

Serves 4


1 lb. Shrimp, peeled and de-veined

1 onion, small diced

3 garlic cloves, minced

2 medium zucchini, small diced

1 tsp. sugar

1/4 cup olive oil

1 28 oz. can crushed tomatoes

1 28 oz. can whole peeled tomatoes

1 handful fresh basil

Salt & pepper, to taste


Cooking Instructions

In a medium sized stockpot over medium low heat, cook onion in olive oil until soft and fragrant, about 4-5 minutes.  Add the garlic and zucchini and cook for another 2-3 minutes, being careful not to brown the garlic. Add the crushed tomatoes and the whole tomatoes, breaking them up with your hands as you add them to the pot.   Season with salt,  pepper, and sugar and allow to lightly simmer for about 45 minutes to an hour.  Turn the heat up to medium and add the shrimp.  Cook for about 3-4 minutes (or longer if you prefer your shrimp extra firm), then toss in the basil, stir and remove from the heat.  Adjust for seasoning, then serve over whole wheat pasta.

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