Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp

By ms_bold on May 27, 2008

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    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


  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.