Poststream

Bill’s 3 AM Shrimp, Kielbasa & Zucchini Shells

bgibson135

(Serves 2)

Story

I first made this dish several years ago — at about three in the morning — just experimenting with what I had on hand. I wanted a pasta that wasn’t heavy and tomato-saucy, but still felt complete and satisfying. What I ended up with surprised me: every bite had a different character — a piece of shrimp, a bit of smoky kielbasa, a juicy zucchini slice — and the onion and tomato melted into the background, supporting everything without overpowering it. I’ve made it many times since then, always happy with how balanced and colorful it is. *Can you tell the AI was rewriting this? I can.

Ingredients

  • ~40 medium pasta shells (about 2¾ oz dry; ~20 shells per serving)
  • 6 oz shrimp, peeled & deveined
  • 3–4 oz kielbasa, sliced thin
  • 1½ medium zucchini, halved & sliced
  • ½ small onion, diced
  • ½ cup halved cherry tomatoes (or 1 small tomato, diced)
  • 1 clove garlic, minced
  • 1 tbsp olive oil, divided
  • ¼ tsp crushed red pepper flakes
  • Salt & freshly ground black pepper
  • ¼ cup reserved pasta water (or a splash of broth)
  • Optional: fresh parsley or basil + Parmesan

Method

  1. Cook the shells in salted water until just al dente. Reserve a splash of cooking water, then drain.
  2. Brown kielbasa in ½ tbsp oil over medium-high heat until caramelized; remove.
  3. Sear shrimp briefly in the same pan until just pink; remove.
  4. Sauté zucchini & onion in remaining oil until golden at the edges. Add garlic, red pepper flakes, and tomatoes. Cook until the tomatoes just soften.
  5. Combine everything: return shrimp, kielbasa, and pasta to the pan. Add a splash of pasta water and toss until coated.
  6. Season to taste and serve hot, topped with fresh herbs or Parmesan if desired.

Notes

  • Minimal tomato: Just enough to lightly tint the sauce pink and add brightness.
  • Balanced bites: No single ingredient dominates — you taste zucchini, shrimp, and kielbasa in turn.
  • Make-ahead option: Cook shells ahead and chill — reheating them adds resistant starch, lowering glycemic impact.

And note the Revere Ware Pan. I bought this in 1978 and am still using it in 2025. Wow!