Shrimp and Vegetable Pasta with Garlic Sauce

Ingredients

• shrimp 6 oz
• whole wheat pasta 1.5 cups cooked
• zucchini 1 cup sliced
• cherry tomatoes 1/2 cup
• garlic 2 cloves
• olive oil 1 tbsp
• parmesan cheese 2 tbsp

Method

1. Prepare Ingredients. Peel and devein the shrimp if not already done. Slice the zucchini into thin rounds. Halve the cherry tomatoes. Mince the garlic cloves finely. Measure out the cooked whole wheat pasta and parmesan cheese.
   Tip: Use a sharp knife to slice zucchini evenly for uniform cooking.
2. Cook Shrimp. Heat half the olive oil (1/2 tbsp) in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes per side until they turn pink and opaque. Remove shrimp from skillet and set aside.
   Tip: Don’t overcook shrimp as they become rubbery; they cook quickly.
3. Sauté Garlic and Vegetables. In the same skillet, add the remaining 1/2 tbsp olive oil. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add sliced zucchini and cherry tomatoes. Cook for about 4-5 minutes, stirring occasionally, until zucchini is tender and tomatoes have softened.
   Tip: Stir frequently to prevent garlic from burning and vegetables from sticking.
4. Combine Pasta and Shrimp. Add the cooked whole wheat pasta and shrimp back into the skillet with the vegetables. Toss everything together gently to combine and heat through for 1-2 minutes.
   Tip: If the mixture seems dry, add a splash of pasta cooking water or olive oil.
5. Add Parmesan and Serve. Remove the skillet from heat. Sprinkle the freshly grated parmesan cheese over the pasta and toss lightly to melt the cheese into the sauce. Serve immediately while warm.
   Tip: Freshly grated parmesan melts better and adds more flavor than pre-grated cheese.

Pro tips

• To prevent pasta from sticking, stir occasionally while boiling and rinse with warm water after draining if not serving immediately.
• For extra flavor, add a pinch of red pepper flakes when sautéing garlic.