A light and fresh dinner that combines shrimp, pasta, and fresh vegetables, perfect for warm summer evenings. The dish is quick and easy to prepare, making it ideal for family dinners.
1. In a large skillet over a medium-high heat, add diced onions and cherry tomatoes to olive oil. Sauté until tomatoes begin to naturally burst open, about 12-15 minutes, stirring occasionally.
2. Meanwhile, cook pasta according to package instructions, being sure to heavily salt your water. Set aside 1 cup of the pasta water before draining pasta.
3. Add zucchini, garlic, parsley, and white wine to the skillet. Reduce heat to medium and sauté until wine has reduced by half, about 6-7 minutes.
4. Add shrimp and cook for 3-4 additional minutes, until they have cooked through and are no longer translucent.
5. Remove skillet from heat to avoid overcooking the shrimp.
6. Add the pasta sauce to the cooked pasta and stir to combine, adding pasta water as needed to create an ultra silky smooth sauce.
7. Top with fresh basil, serve and enjoy!
