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Pasta with Shrimp, Fresh Tomato and Basil

When tomatoes are plentiful, enjoy them in this fresh tasting pasta dish. Add extra color and flavor with basil and olives. Make it a vegetarian meal or add shrimp or chicken.
Serves 4

Pasta with shrimp; Advances Donna's Recipes

  • 6 ounces penne pasta*
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 8 ounces sliced fresh mushrooms
  • 2 small zucchini, sliced
  • 1 teaspoon Italian seasoning
  • salt and pepper, divided
  • 1/2 cup chopped fresh basil
  • 1 tablespoon lemon juice
  • 8 ounces cooked shrimp, peeled and deveined**
  • 2 cups diced fresh tomatoes
  • 1/2 cup pitted Kalamata or black olives
  • 3/4 cup shredded fresh parmesan cheese
  • 1/2 cup white wine, optional


  1. In a large saucepan, boil pasta in salted water until al dente. Drain and set aside.

  2. In a large skillet, heat oil. Add onion and cook until translucent. Add mushrooms, zucchini, and Italian seasoning. Cook until vegetables are tender and are beginning to brown.

  3. Season with salt and pepper. Add basil, lemon juice, and cooked shrimp.

  4. Cook for 5 - 10 minutes. Add tomatoes and olives. Cook just until heated through, stirring occasionally. Add salt and freshly ground pepper to taste. Add half of the cheese and wine if desired.

  5. Place hot pasta in large serving bowl or individual bowls and spoon sauce on top. Sprinkle with remaining cheese or pass additional cheese at the table.

*Choose a whole wheat pasta or Barilla Plus for extra fiber.

**Substitute cooked chicken if desired.



Nutrition Facts


Calories: 455

Total Fat: 16 g

Saturated Fat: 5 g

Cholesterol: 103 mg

Sodium: 777 mg

Total Carbohydrates: 46 g

Fiber: 6 g

Sugar: 8 g

Protein: 28 g