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Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp
By ms_bold on May 27, 2008
Photo by ms_bold
1 Reviews
- Prep Time: 25 mins
- Total Time: 1 hrs
- Servings: 4
Photo by ms_bold
About This Recipe
"This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple."
Ingredients
- coarse salt
- fresh ground black pepper
- 1 1/2 cups thawed frozen baby peas
- 8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices
- 1 1/2 cups whole-milk yogurt
- 1 1/2 cups loosely packed fresh basil leaves, thinly sliced
- parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 lb large shrimp, peeled and deveined, tails left intact
- 1 tablespoon unsalted butter
- coarse salt
- fresh ground black pepper
For the Garlic Shrimp
Directions
- For the Spaghetti with Peas and Zucchini Ribbons:.
- Bring a large pot of water to boil; add 1 teaspoon salt.
- Add peas and cook until tender, about 1 minute.
- Using a slotted spoon, transfer peas to a medium bowl; set aside.
- Add zucchini to pot and cook 30 seconds to 1 minute.
- Using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
- Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
- Remove from heat.
- Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain.
- Add pasta to vegetables and sauce; toss to combine.
- Season with salt and pepper.
- Serve topped with cheese.
- For the Garlic Shrimp:.
- While the pasta cooks, heat oil in a large skillet over medium heat.
- Add garlic and red pepper flakes.
- Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
- Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
- Add butter, stir to coat.
- Season with salt and pepper.
- Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (352 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 252.0
- Calories from Fat 98
- 38%
- Amount Per Serving
- %
- Total Fat 10.9g
- 16%
- Saturated Fat 4.4g
- 22%
- Cholesterol 162.8mg
- 54%
- Sugars 8.8 g
- Sodium 694.4mg
- 28%
- Total Carbohydrate 15.9g
- 5%
- Dietary Fiber 3.6g
- 14%
- Sugars 8.8 g
- 35%
- Protein 22.9g
- 45%
Reviews
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"I made the Spaghettti part of this recipe from a little tear out card from the magazine. I used regular and Thai basil from my garden and loved the play of flavors - also opted for Greek yogurt. Everyone enjoyed this and we would certainly have it again. In my opinion, this is an excellent week night supper on it own - no need for shrimp, salad or bread."
By Mgnbos on July 07, 2011 | 1233070
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