30 Minute Meal, Pasta
August 7, 2017
12 ounces Bavette pasta or similar
1 tablespoon Native Olive oil
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 small zucchini, cut into 1/4-inch pieces
1 small yellow squash, cut into 1/4-inch pieces
1/4 teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
2 small plum tomatoes
1/2 cup kalamata olives, coarsely chopped
1 1/2 cups marinara sauce, heated
1Cook pasta in boiling salted water for 12 minutes.
2Drain and transfer to a large serving bowl.
3Meanwhile, heat oil in a large skillet over medium heat.
4Cook garlic for 1 minute.
5Add mushrooms and cook for 3 minutes.
6Increase heat to medium-high; add zucchini, squash and red pepper flakes.
7Cook, stirring occasionally, for 3 minutes.
8Add shrimp to skillet and cook for 3 minutes or until uniformly pink.
9Coarsely chop tomatoes; add to skillet along with olives and marinara.
11Toss shrimp mixture with pasta in serving bowl.
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