Shrimp pasta puts both tomatoes and zucchini to use

This quick, end-of-summer shrimp pasta recipe comes together in about 30 minutes.

It’s “perfect for the entire family, yet tasty enough for any chef’s standards,” said Jennifer Van Cott, founder and CEO of Pantry Fuel, a meal delivery service in Spokane.

The recipe was inspired by her grandmother, who made a similar dish. Van Cott likes it for its simplicity.

“Sometimes, simple is better,” she said.

Late-Summer Shrimp

From Jennifer Van Cott of Spokane

1 tablespoon olive oil

12 ounces jumbo shrimp, tails off

1/4 cup sweet onion, diced

1 clove garlic, minced

1 small zucchini, sliced

1 cup cherry or plum tomatoes, cut into halves

1 teaspoon red pepper flakes

1/2 cup dry white wine

2 teaspoon basil

2 teaspoon oregano

8 ounces bow tie pasta (whole wheat preferred)

Parmesan, for garnish

Salt and pepper, to taste

Heat olive oil in pan on medium-high heat. Add shrimp and cook until translucent, 3 to 5 minutes. Add onion and cook until fragrant, another 2 to 3 minutes. Lower heat to medium and add garlic. Cook for 1 minute.

Add zucchini and cook for 2 to 3 minutes, until tender. Add tomatoes and their juices, seasonings and white wine. Lower heat and simmer for 15 to 20 minutes.

Meanwhile, cook pasta according to package instructions.

Top pasta with shrimp-and-veggie mixture, and sprinkle with Parmesan. Season with salt and pepper.

Yield: 4 servings