Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp

Recipe by Ms B.
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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