Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp

By ms_bold on May 27, 2008

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Ingredients

    1. coarse salt
    2. fresh ground black pepper
    3. 354.88 ml thawed frozen baby peas
    4. 226.79 g zucchini, trimmed and cut lengthwise into 1/8-inch thick slices
    5. 354.88 ml whole-milk yogurt
    6. 354.88 ml loosely packed fresh basil leaves, thinly sliced
    7. parmesan cheese, grated

    For the Garlic Shrimp

    1. 14.79 ml extra virgin olive oil
    2. 2 garlic cloves, minced
    3. 1.23 ml red pepper flakes
    4. 453.59 g large shrimp, peeled and deveined, tails left intact
    5. 14.79 ml unsalted butter
    6. coarse salt
    7. fresh ground black pepper

Directions

  1. For the Spaghetti with Peas and Zucchini Ribbons:.
  2. Bring a large pot of water to boil; add 1 teaspoon salt.
  3. Add peas and cook until tender, about 1 minute.
  4. Using a slotted spoon, transfer peas to a medium bowl; set aside.
  5. Add zucchini to pot and cook 30 seconds to 1 minute.
  6. Using a slotted spoon, transfer to bowl with peas.
  7. Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
  8. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
  9. Remove from heat.
  10. Add peas and zucchini to bowl; set aside.
  11. Cook pasta in salted boiling water until al dente; drain.
  12. Add pasta to vegetables and sauce; toss to combine.
  13. Season with salt and pepper.
  14. Serve topped with cheese.
  15. For the Garlic Shrimp:.
  16. While the pasta cooks, heat oil in a large skillet over medium heat.
  17. Add garlic and red pepper flakes.
  18. Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
  19. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
  20. Add butter, stir to coat.
  21. Season with salt and pepper.
  22. Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.