Tomato Pesto Pasta with Shrimp and Zucchini is such a comforting meal. Well, is there anything more satisfying than a bowl of delicious pasta?

I must admit that my family, including me, couldn’t live without pasta. Actually, this is one of my husband’s favorite dishes. Well, then again anything with pasta is his favorite. I am so not joking at all.

The first meal that I cooked for him was Spaghetti Bolognese, which even after 17 and a half years later he still requests it once a week. I just updated in my quick version so it is done in no time.

Needless to say, even my kids are huge pasta lovers. I like it the most because there are so many options that you could whip up one amazing meal in no time.

Hide veggies, for example, make baked pasta, or just toss it in the skillet with some garlic and oil. This one though is fantastic. I can’t even begin telling you how many times I made this type of pasta.

It is much lighter than if you would use pasta sauce and extremely flavorful due to Tomato Pesto.

Tap here for more amazing dinner ideas that your family will love.

If you are looking for an upcoming father’s day meal, I think this would be it.

Not only that it looks pretty, but such a delightful combination of flavors that literally you’d feel like there is a party in your mouth.

Similar recipes that you might like:

• Homemade Hamburger Helper
• Zoodles with Shrimps and Tomatoes
• Pasta, Cheese with Chicken and Peas
• Creamy Cajun Chicken Pasta

If you try making this Tomato Pesto Pasta with Shrimp and Zucchini, please let me know. Make sure to tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking.

Thank you so much in advance and Happy Cooking, everyone!

Yield: Serves 4

Tomato Pesto Pasta with Shrimp and Zucchini

Print

Easy and tasty dinner idea. Pasta dinners are such an amazing way to feed the whole family on the budget.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 4 cups Dried Pasta I used Elicoidali -Tubular pasta + Water + Salt
• ½ tablespoon Olive Oil
• 3 Garlic cloves sliced
• 1 cup Small Tomato Medley or Cherry/Grape Tomatoes
• 1-2 Zucchini preferably smaller/young, sliced
• 4 Oz 16 Oz Shrimps, per person, cleaned
• ½ tbsp. Lemon juice Meyer lemon
• A pinch of Sea Salt and ground black pepper
• 2 tablespoons Fresh Basil chopped + for garnish
• 2 tablespoons Tomato Pesto
• Grated Parmesan cheese

Instructions

1. Boil pasta according to the package and/or cook it to your own taste preference. You want pasta al dente, so approximately 10-15 minutes in boiling water – depending on what type of pasta you are using. Stir the pasta as it cooks, to keep it from sticking to each other. Just before the pasta is approximately cooked, remove a piece of the pasta to check for doneness. Make sure to season water before dropping the pasta in and you will need about 1 tablespoon of table salt. Drain, but reserve ¼ cup of pasta water, drizzle a bit of olive oil, toss to coat it with olive oil and set aside.
2. Heat a large pan with a good drizzle of olive oil, and add sliced garlic. Just before garlic slices turn to golden, add whole tomatoes. Make sure that you keep moving tomatoes so they do not burn. When the tomatoes start to blister add zucchini slices, and stir for about 45 to 60 seconds on medium heat.
3. Toss in cleaned and deveined shrimps, then add just a pinch of sea salt and ground black pepper. Keep stirring for a minute or so and add about ½ tablespoon of lemon juice. When the shrimps start to turn into deeper pink color, they are done. Add ¼ cup reserved pasta water and stir. At this point add freshly chopped basil and tomato pesto and stir.
4. Keep the temperature at medium-low. Add pasta to the skillet, one cup at the time and mix it. You want the pasta to be completely coated with tomato pesto. Serve it with a bit of grated Parmesan cheese and perhaps some salad on the side.

Notes

• If the shrimp is frozen, just fill a large bowl with cold water. Submerge the shrimps in the cold water and that should do the trick pretty fast.
• You can use any shrimps that you desire. Also, if you are vegan or allergic, you could make it without shrimps and cheese, which is also very delicious.
• You can use a different pasta, for example, gluten-free pasta, egg pasta, spaghetti, or perhaps if you are on a low carb diet you may use zoodles (zucchini noodles).
• You can use chicken, however, it might take a bit longer to cook. I would suggest that you cook the chicken first. So, cut into bite-size pieces and season it with a bit of salt and ground black pepper, then cook it in the skillet with a bit of oil for about 5-7 minutes over medium-high heat. After it cooks just transfer it to the paper towel and set aside until it's ready to be used. So you would add the chicken back at the point when I added shrimp, which is after I sauteed garlic, tomatoes, and zucchini.

 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pasta and Cheese with Chicken and Peas is an easy-peasy dinner. Don’t you agree with me?!

Once in a while my meals, dinners, in particular, seem to look like this, one pot.

Well, if I am being honest, we make one-pot meals more often than you think.

It is only less demanding and combines everything into one dish. My kids love it, and I am a very happy mama.

Tap here for more pasta recipes

By the way, Happy Mother’s Day!

We are moms 365 days, rain or shine, sick or healthy, we get up and start all over again. So we should celebrate every day.

I am blessed to be a mom of three amazing kids. No matter how hard parenthood sometimes is, we have a purpose in life.

To care for our babies, comfort them, love them, and cherish every moment.

Life is too short, and I trust that we ought to grasp and appreciate each minute and every phase and stage that the children go through.

I miss those days when they were babies, and sometimes I would look through their old “baby” pictures and joyfully cry.

But, then I am looking at them now, and think: “God, I raise them wonderfully?!

I am so fortunate, so blessed… “. Well when I say “I” (AHEM) I mean “WE”.

Anyhow, dinner idea today. I hope you like it and try it. As I said, it’s easy-peasy.

I make my own cheese sauce most of the time, but yeah! I need those shortcuts, especially on a busy day when I feel like I need to crawl into my bed. So, please, don’t judge. I think it tastes amazing!!!

OTHER PASTA RECIPES THAT YOU MIGHT LIKE:

Spaghetti Aglio e olio

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Linguine with Sauteed Calamari

Chicken Fettuccine Alfredo

Quick and Easy Spaghetti with Beef Sauce

If you make my Pasta and Cheese with Chicken and Peas, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 6

Pasta and Cheese with Chicken and Peas

Print

Amazing and easy weeknight dinner idea.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pack Fusilli /1 lbs. = 453g any pasta would work: rigatoni, rotini, macaroni, etc.
• 1/2 tbsp. Olive Oil
• 1 Whole Chicken Breast 2 pieces/10.6 oz in one
• 1 cup Frozen Peas
• Sea Salt and Ground Black Pepper to taste
• 1 jar Cheese Ragu/16oz = 453g Double Cheddar Pasta Sauce
• 1/2 teaspoon dry Parsley

Instructions

1. Cook pasta according to pasta box. Season water with a generous amount of salt, let it boil and drop the pasta in. It's cooked when it is tender. Try not to overcook, so follow the pasta box instructions.
2. In the skillet (10"skillet), add Olive Oil, and heat it.
3. Wash and slice chicken crosswise, then into strips (or into bite-size). Season the chicken with a pinch or two of sea salt, and ground black pepper. Drop seasoned chicken carefully into the hot oil.
4. Turn the heat down to medium-low and allow the chicken to cook for a couple of minutes on each side, or until the chicken is no longer pink.
5. Drop-in drained cooked pasta, stir well, then add frozen slightly defrosted peas.
6. Pour the cheese sauce in, then turn the heat to simmer, cover the skillet and let it cook under the lid for 2-3 minutes.
7. Lastly, add dry parsley to garnish and serve.

Notes

You may use canned peas. Frozen peas, cook fast, and if you leave one cup on the countertop for 10 minutes they will get slightly defrosted and ready for the skillet.

You can make your own cheese sauce, also you can add more shredded cheddar on top to melt before serving. You can add kale, spinach, carrots, etc. If you wish.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest