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Fusilli with Shrimp, Zucchini, Basil Pesto, and Parmesan

Fusilli tossed with peeled shrimp, zucchini, and basil pesto. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 4.

Serves 4 · 33 min · Dinner

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 15½ oz peeled shrimp
  • 12⅔ oz fusilli
  • 9⅞ oz zucchini
  • 0.8 g black pepper
  • 3.2 g kosher salt
  • 2⅛ oz Parmesan
  • 2⅛ oz fresh basil
  • 2 clove garlic
  • ¼ cup olive oil
  • 1⅔ oz Parmesan
  • 1⅛ oz pine nuts

Steps

  1. Bring 15¼ cups water to a rolling boil and salt it with about 8 g salt. Add 12⅔ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
  2. Season 15½ oz peeled shrimp with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until pink and opaque, about 2 minutes. Target temperature: just opaque and pink. Add 9⅞ oz zucchini and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained fusilli with the sauce in the skillet. Fold in 1⅔ oz Parmesan. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — Zucchini instead of Spinach. Base recipe: Fusilli with Shrimp, Spinach, Basil Pesto, and Parmesan →

Make it yours (62 variations)

Spinach Spinach Broccoli Zucchini Cherry Tomato Kale Eggplant Asparagus Red Bell Pepper
Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

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Source

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