Summertime Pasta- A simple pasta dish with sauteed shrimp, corn, tomatoes, and zucchini. Highlighting the best that summer has to offer in a bowl of pasta.
This is a great simple pasta dinner can come together in about 20 minutes. It features fresh corn, tomatoes, and zucchini that is sauteed together with big plump shrimp. Delish!
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I love summer so much recently. It means long hot days, especially here in Tampa. I have been loving my long walks with the dogs at night. It is a great way to end the day.
Plus, it’s a nice way to burn off dinner. A dinner we have been enjoying recently is a quick Pasta I’ve been throwing together with Shrimp, Corn, Tomatoes, and Zucchini
It I had to name it I would call it Summer Pasta. Summer in a bowl!
Pasta with Shrimp, Corn, Tomatoes, and Zucchini
This is a great pasta dish that works together so well because it is quick and easy to prepare. It uses ingredients I always have in my fridge in the summer.
Clean and remove the shells from the shrimp, and then set aside.
In a large skillet, saute the corn with some garlic in an olive oil.
Add the tomato and zucchini, saute it with the corn.
Let it sit for a few minutes before each time you stir it. It will allow the veggies to get a a bit of those yummy brown bits on the. Ahh, all that flavor!
Move the veggies to the outer edge of the pot. Then, add the shrimp and bit of butter to the skillet, saute until just cooked through.
Lastly, add the pasta for the last minute of cooking. Serve it with a generous amount of cheese, fresh basil, and red pepper flakes.
This light dinner will fill you up with loads of shrimp and fresh vegetables instead of loads of pasta and tantalize your taste buds with so much flavor.
What pasta can I used?
I use spaghetti, but you can use another kind like farfalle or penne.
Can I use frozen corn?
Yes, you can use frozen corn, but fresh corn is preferred.
Can I use chicken instead?
Yes, you can easily substitute chicken with this dish instead of shrimp. You’ll want to cut a chicken breast into bite sized pieces and sauteed it along with the vegetables. Instead of adding the chicken at the end, you put it in the skillet first.
- 1 pound shell off, deveined shrimp
- 10 ounces of spaghetti
- 1 Tablespoon salt
- 2 Tablespoons olive oil
- 3 cloves of garlic, minced
- 1 Cup corn kernels, preferably fresh
- 1 pint grape tomatoes, halved
- 2 zucchinis, diced
- 2 Tablespoons butter
- juice of 1 lemon
- 1/2 cup basil leaves, cut into small pieces
- serve with ripped basil leaves and shredded Parmesan cheese, and a lemon wedge
- Remove the tales from the shrimp. Set aside.
- Bring a large pot of water to a boil. Add the spaghetti and salt to the bowl. Cook until al dente. (reserve 1 Cup of pasta water before pouring out)
- In a large skillet over high heat, add the olive oil, garlic, and corn. Cook for 1 minute.
- Add the tomatoes and zucchini, cook for 3-4 minutes, stirring occasionally.
- Move the vegetables to the outer edge of the pan to clear the center of the pan. Add the shrimp to the center of the pan with the butter. Stir occasionally for 3-4 minutes.
- Add the lemon juice and 1 cup of pasta water to the pan. Mix the vegetables and shrimp together.
- Add the Pasta and basil to the skillet. Mix well. Add salt and pepper to taste
- Serve the pasta with shredded cheese and ripped basil leaves.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 1682mgCarbohydrates: 74gFiber: 7gSugar: 8gProtein: 15g