Fusilli with tomato, basil, and shrimp
6
Points®
Total time: 29 min • Prep: 14 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Shrimp pasta makes for such a delicious, sophisticated weeknight dinner option, yet comes together quickly and easily. We use fusilli (pronounced foo-ZEE-lee) pasta in this version. Fusili looks like corkscrews, and is available long or cut into short pieces. We use cut fusilli here. Cooking the shrimp in the pasta boiling water keeps this recipe hassle-free and ensures moist shrimp cooked to perfection. Overcooked shrimp can be tough and rubbery, so be sure to watch the pot closely and remove it from heat just as soon as the shrimp have turned opaque, especially since you're returning them to the stovetop with the tomato and herb mix. This versatile recipe can be served hot or enjoyed cold as a pasta salad. If serving it cold, toss the pasta with some freshly cut herbs and a drizzle of oil and vinegar when you remove it from the fridge.
Ingredients
Uncooked fusilli
10 oz, cut
Uncooked shrimp
1 pound(s), large, peeled and deveined
Tomato
3 large, chopped
Fresh basil
¼ cup(s), fresh, chopped
Fresh parsley
¼ cup(s), fresh, chopped
Garlic
1 clove(s), minced
Scallions
2 medium, chopped
Balsamic vinegar
1 Tbsp
Olive oil
1 Tbsp, extra-virgin
Grated Parmesan cheese
2 Tbsp, Romano variety
Table salt
1 tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions, adding the shrimp during the last 2 minutes of cooking. Drain, then return the pasta and shrimp to the pot.
2
Add the tomatoes, basil, parsley, garlic, scallions, vinegar, oil, cheese, salt, and pepper to the pasta and shrimp; mix well. Serve at once while still warm or cover and refrigerate for up to 8 hours and serve chilled. Yields 1 1/3 cups per serving.
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