Shrimp Spaghetti With Tomatoes & Garlic
plus Zucchini & Italian Herbs
When the craving strikes, nothing but a cozy bowl of pasta with homemade tomato sauce will do. You’ll simmer up succulent herbed shrimp in a pan of garlicky red sauce with sautéed zucchini, then toss in spaghetti and serve with a sprinkle of zippy scallion greens for an extra pop of color. Best of all, you’re ready to eat in less than half an hour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
2 unit
Scallions
2 clove
Garlic
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Italian Seasoning
1 unit
Veggie Stock Concentrate
13.76 ounce
Crushed Tomatoes
Not included in your delivery
Salt
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Trim and slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.
• While pasta cooks, rinse shrimp* under cold water, then pat dry with paper towels. • Season all over with Italian Seasoning and a pinch of salt and pepper.
• Once pasta has cooked for 5 minutes, heat a drizzle of oil in a large pan over medium heat. Add zucchini, scallion whites, and garlic; cook, stirring occasionally, until slightly softened and lightly browned, 2-4 minutes. • Stir in shrimp, stock concentrate, crushed tomatoes, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a boil, then reduce to a low simmer. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from pot. • Cook, stirring occasionally, until shrimp are opaque and cooked through and zucchini is tender, 3-4 minutes.
• To pan with shrimp, add drained spaghetti and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted and everything is coated in sauce, 1-2 minutes. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt and pepper if desired. TIP: For extra richness, finish pasta with a drizzle of olive oil.
• Divide pasta between shallow bowls. Garnish with scallion greens and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
