Summer squash, roasted red peppers, fresh mozzarella, basil pesto
⏱️ 25 min🍽️ 2 servings
Cooking Tips
If you like things spicy, stir in crushed red pepper flakes at the end of cooking. Be sure not to overcook the shrimp. Use fresh basil for extra flavor if you have it.
Ingredients
4 oz Fresh Mozzarella Cheese
1 whole Roma Tomato
0.5 whole Yellow Onion
1 whole Summer Squash
10 oz Shrimp
2.25 oz Roasted Red Peppers
5.5 oz Italian-Seasoned Tomato and Roasted Red Pepper Sauce
1.5 oz Dairy-Free Basil and Garlic Pesto
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
0.25 cup Water
Tools
medium nonstick pan
measuring cup & spoons
medium bowl
thermometer
plate
paper towels
Click anywhere to see instructions→
Green Chef
Shrimp Fra Diavolo
Summer squash, roasted red peppers, fresh mozzarella, basil pesto
⏱️ 25 min🍽️ 2 servings
Cooking Tips
If you like things spicy, stir in crushed red pepper flakes at the end of cooking. Be sure not to overcook the shrimp. Use fresh basil for extra flavor if you have it.
Ingredients
4 oz Fresh Mozzarella Cheese
1 whole Roma Tomato
0.5 whole Yellow Onion
1 whole Summer Squash
10 oz Shrimp
2.25 oz Roasted Red Peppers
5.5 oz Italian-Seasoned Tomato and Roasted Red Pepper Sauce
1.5 oz Dairy-Free Basil and Garlic Pesto
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
0.25 cup Water
Tools
medium nonstick pan measuring cup & spoons medium bowl thermometer plate paper towels
Mise en Place
1
Chop and Prep Vegetables
Medium dice fresh mozzarella cheese (about ½ inch pieces). Small dice Roma tomato (about ¼ inch pieces). Cut ends off yellow onion, discard peel, halve lengthwise, and cut half the onion (whole onion for 4 servings) into ¼ inch pieces. Trim ends from summer squash, quarter lengthwise, lay flat, and slice across into ¼-inch thick quarter-moons.
2
Prepare Shrimp
Rinse shrimp and pat dry with paper towels.
3
Gather and Measure Ingredients
Measure out 2¼ oz (or 4½ oz for 4 servings) of roasted red peppers, 5½ oz (or 10½ oz) of Italian-seasoned tomato & roasted red pepper sauce, 1 oz (or 2 oz) of dairy-free basil & garlic pesto, 1 tablespoon (or 2 tablespoons) of olive oil, and have salt and pepper ready. Set aside a medium bowl and medium nonstick pan.
Cooking Steps
1
Prep Ingredients
Medium dice fresh mozzarella cheese into pieces, about ½ inch each. Small dice Roma tomato into pieces, about ¼ inch each. Cut ends off yellow onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) into pieces, about ¼ inch each. Trim ends from summer squash. Quarter lengthwise. Lay flat and slice across into quarter-moons, about ¼ inch thick.
2
Make Topping
Place mozzarella and tomato in a medium bowl. Lightly season with ⅛ teaspoon salt (¼ teaspoon for 4 servings) and a pinch of pepper. Drizzle with 1 tablespoon olive oil (2 tablespoons for 4 servings). Toss to combine.
3
Cook Shrimp
Rinse shrimp. Pat dry with paper towels. Heat 1 tablespoon cooking oil in a medium nonstick pan (large nonstick pan for 4 servings) over medium-high heat. Add shrimp to hot pan. Season with salt and pepper. Cook 3-4 minutes, or until fully cooked. Transfer to a plate.
4
Cook Veggies
Heat 1 teaspoon cooking oil in pan used for shrimp over medium-high heat. Add onion, roasted red peppers, and summer squash to hot pan. Season with salt and pepper. Cook 3-4 minutes, or until onion begins to brown, stirring occasionally.
5
Make Fra Diavolo Sauce
Add shrimp, Italian-seasoned tomato & roasted red pepper sauce, and ¼ cup water (½ cup for 4 servings) to pan. Stir to combine. Sprinkle with tomato and mozzarella cheese topping. Reduce heat to medium. Simmer 2-3 minutes, or until sauce is warmed through and cheese is softened.
6
Plate Your Dish
Divide shrimp fra diavolo between bowls. Drizzle with dairy-free basil & garlic pesto to taste. Enjoy!