Lemon Garlic Shrimp Pasta with Zucchini
15min
15min
4
380
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Chef's Note
For extra flavor, save a bit of the pasta cooking water to add to the sauce - the starchy water helps the sauce cling to the pasta better.
Tags
Ingredients
8 oz spaghetti or linguine pasta
1 lb large shrimp, peeled and deveined
2 medium zucchini, sliced into half-moons
4 cloves garlic, minced
1 large lemon, zested and juiced
3 tbsp olive oil
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente, about 8-10 minutes.
- 2
While pasta cooks, wash and trim the ends of 2 medium zucchini. Slice them in half lengthwise, then cut into 1/4-inch half-moon slices.
- 3
Peel and mince 4 cloves of garlic. Zest and juice 1 large lemon.
- 4
Pat 1 lb shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 5
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced zucchini and cook for 3-4 minutes until slightly softened but still crisp.
- 6
Add the minced garlic and 1/4 tsp red pepper flakes to the skillet. Cook for 30 seconds until fragrant.
- 7
Add the seasoned shrimp to the skillet in a single layer. Cook for 2 minutes, then flip and cook for another 1-2 minutes until shrimp are pink and opaque.
- 8
Add the lemon zest and 2 tbsp lemon juice to the skillet, stirring to combine.
- 9
Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet along with the remaining 1 tbsp olive oil and toss everything together. If the pasta seems dry, add a splash of the reserved pasta water.
- 10
Sprinkle with 2 tbsp chopped fresh parsley, toss once more, and serve immediately.
Nutrition Information (per serving)
380
28g
35g
15g
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