Since Perry has been sick I’ve been making simpler dishes so I can spend more time taking care of him when he gets home from work. This one while simple is extremely tasty and is great for left overs. The original recipe says it serves 4 but we got 8 servings out of this last night. Definitely a weeknight recipe to send leftovers with your loved ones to work! Perry gave this one ★★★★✩. NOTE: THIS REQUIRES 30 MINUTES MARINATING… ALLOW FOR TIME. Original recipe found at http://www.eatingwell.com
“I have been so sick but am still enjoying these dinners. I think Kels went a little spicy on this one to help my sinuses. Well done honey.”
Serves: 8 Calories: 315
– 1/2 cup of chopped basil leaves, divided (I used dried basil because the stuff at the store didn’t look like it was doing too hot.)
– 1-24oz can of tomato sauce
– 3 tsp. olive or canola oil, divided into 2 tsp and 1 tsp.
– 2 cloves of garlic, minced
– 1/4 tsp. salt
– 1/4 tsp. ground pepper
– Pinch of cayenne pepper to taste. (Perry was right I went a little more to help clear his sinuses.)
– 1 lb peeled and devained shrimp
– 1 box orecchiette pasta
– 2 medium zucchini
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.) Cook pasta in a large pan of boiling water until just tender.
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. 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, 1 to 2 minutes. Stir in the remaining 1/4 cup basil and season with pepper.