Quick & Easy Shrimp & Squash Arrabbiata

This evening I decided to make a super quick and simple Shrimp & Squash Arrabbiata to use up the steamed shrimp we had leftover from yesterday's shrimp cocktails that we had for lunch. It was unusually quick and easy to make because I used a prepared pasta sauce by Mezzetta -- it was their Napa Valley Bistro Arrabbiata sauce -- spicy, flavorful and delicious (all natural with no added sugar). I sliced up a small yellow summer squash and a small zucchini and sauteed them in a little olive oil until almost tender and then dumped half of the jar of sauce in with them, covered the pan and simmered on low for about 10 minutes and then added the cooked shrimp to the sauce and simmered just a couple minutes until the shrimp were heated through. I didn't want to cook them any further. I served the Shrimp & Squash Arrabbiata on top of some zucchini fettuccine (zucchini that I cut into noodles with my Spirelli, sauteed in olive oil for a few minutes). I topped our bowls with some shredded Parmigiano Reggiano and tossed some torn fresh basil leaves on top...and "Voila"...dinner was served! I snapped a couple photos for you to see below. Enjoy!

Voila!

BOOM!

If you are looking for a good jarred sauce...this one is great!

These are the kind of ingredients you are looking for in a jarred sauce -- all ingredients that you would use if you made it yourself at home.