Pasta with Zucchini and Shrimp
A delightful dish combining succulent shrimp with fresh zucchini, tossed with pasta in a light garlic olive oil sauce.
Nutrition
Calories: 450cal
Carbohydrate: 48g
Protein: 28g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 8 oz (225g) pasta (such as spaghetti or linguine)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lb (450g) large shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- Salt and pepper to taste
- 1/4 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Fill a large pot with water and add a pinch of salt. Bring it to a boil over high heat.
- Add the pasta to the boiling water and cook according to the package instructions, usually 8-10 minutes, until al dente. Tip: Stir occasionally to prevent the pasta from sticking. Save 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add shrimp to the skillet. Cook for 2-3 minutes on each side until they are pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the sliced zucchini. Season with salt, pepper, and red pepper flakes. Sauté for about 4-5 minutes until the zucchini is tender but still crisp.
- Return the shrimp to the skillet and toss everything together for a minute.
- Add the cooked pasta to the skillet along with reserved pasta water and lemon juice. Toss until pasta is well coated and ingredients are evenly distributed.
- Sprinkle with grated Parmesan and chopped parsley. Toss gently to combine. Tip: Add more Parmesan to taste if desired.
- Serve immediately on warm plates. Enjoy your meal!
