Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Shrimp:
While the pasta is cooking, season the shrimp with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the sliced zucchinis and cook for 3-4 minutes until they begin to soften.
Stir in the halved cherry tomatoes, dried basil, dried oregano, and red pepper flakes (if using).
Create the Sauce:
Pour in the chicken broth and bring the mixture to a simmer.
Cook for 5-7 minutes until the vegetables are tender and the tomatoes have released their juices.
Combine and Serve:
Return the cooked shrimp to the skillet and stir to combine.
Add the cooked pasta to the skillet and toss to coat with the sauce.
Stir in the chopped fresh basil leaves.
Serve the pasta in bowls and garnish with grated Parmesan cheese and extra fresh basil leaves.
ADVERTISEMENT
