Basil, Shrimp & Zucchini Pasta

Servings 4 -6


  • 1/2 cup of chopped fresh basil leaves divided
  • 1 8- ounce can of tomato sauce
  • 2 teaspoons plus 1 tablespoon of Olive Oil Marketplace Basil EVOO divided
  • 2 cloves of garlic minced
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper or more to taste
  • Pinch of of cayenne pepper or to taste
  • 1 pound of peeled and deveined raw shrimp 31-40 per pound
  • 2 cups of orecchiette or other small pasta
  • 2 medium zucchini or summer squash or 1 of each


  • 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.
  • Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
  • 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.
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