Zucchini and Shrimp Pasta is a light and flavorful dish that combines the freshness of zucchini with the deliciousness of shrimp. Here’s a simple recipe for you:
Zucchini and Shrimp Pasta:
Ingredients:
- 8 oz (about 225g) linguine or your favorite pasta
- 2 tablespoons olive oil
- 1 pound (about 450g) large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 medium zucchinis, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese for serving
Instructions:
- Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Sauté Shrimp:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink. Remove the shrimp from the skillet and set aside.
- Sauté Zucchini:
- In the same skillet, add another tablespoon of olive oil. Add minced garlic and sliced zucchini. Sauté for about 3-4 minutes or until the zucchini is tender.
- Combine Shrimp and Zucchini:
- Return the cooked shrimp to the skillet with zucchini. Toss to combine.
- Season:
- Season the mixture with red pepper flakes (if using), salt, and black pepper. Stir in the lemon zest and lemon juice. Adjust the seasoning to your taste.
- Add Pasta and Parsley:
- Add the cooked pasta to the skillet. Toss everything together, adding a bit of the reserved pasta water if needed to create a light sauce. Stir in chopped parsley.
- Serve:
- Divide the Zucchini and Shrimp Pasta among plates. Grate Parmesan cheese over the top and serve immediately.
- Garnish:
- Garnish with additional chopped parsley and lemon wedges if desired.
This Zucchini and Shrimp Pasta is a quick and tasty dish that’s perfect for a weeknight dinner. Adjust the spice level and lemony brightness according to your preferences. Enjoy!
