By Filiberto Rios
Bring a large pot of salted water to a boil. Add the whole-wheat pasta or linguine and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic to the pan and sauté until the onion becomes translucent, about 3-4 minutes.
Add the sliced zucchini to the skillet and cook for an additional 5 minutes, stirring occasionally, until the zucchini begins to soften.
Stir in the canned crushed tomatoes and bring the mixture to a simmer. Allow it to cook for 10 minutes, letting the flavors meld. Season with salt and black pepper to taste.
Add the shrimp to the tomato sauce and cook until the shrimp are pink and opaque, about 5 minutes.
Combine the cooked pasta with the shrimp and vegetable tomato sauce, tossing to coat the pasta evenly. Adjust seasoning with more salt and pepper, if needed.
Serve the pasta hot, garnished with fresh basil or parsley and grated Parmesan cheese, if using.
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This Main Course Pasta Seafood recipe is ready in 40 minutes and features Shrimp, peeled and deveined, Whole-wheat pasta or linguine, Canned crushed tomatoes and other delicious ingredients. Contains 480 calories total.
Bring a large pot of salted water to a boil. Add the whole-wheat pasta or linguine and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic to the pan and sauté until the onion becomes translucent, about 3-4 minutes.
Add the sliced zucchini to the skillet and cook for an additional 5 minutes, stirring occasionally, until the zucchini begins to soften.
Stir in the canned crushed tomatoes and bring the mixture to a simmer. Allow it to cook for 10 minutes, letting the flavors meld. Season with salt and black pepper to taste.
Add the shrimp to the tomato sauce and cook until the shrimp are pink and opaque, about 5 minutes.
Combine the cooked pasta with the shrimp and vegetable tomato sauce, tossing to coat the pasta evenly. Adjust seasoning with more salt and pepper, if needed.
Serve the pasta hot, garnished with fresh basil or parsley and grated Parmesan cheese, if using.
Calories per Serving: 480
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