Shrimp Pasta with Garlic, Lemon & Zucchini
Ingredients
- 1 poundpasta
- 1 poundlarge shrimp (peeled and deveined)
- 2 mediumzucchini
- 4 clovesgarlic
- 1lemon
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 4 cloves garlic.
- 03
Zest and juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- 02
While pasta cooks, halve the zucchini lengthwise and slice into half-moons about 1/4 inch thick.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and pepper, and cook for 3–4 minutes until lightly golden. Transfer to a plate.
- 04
Add the remaining 1 tablespoon olive oil to the skillet. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and just cooked through. Transfer to the plate with zucchini.
- 05
Reduce heat to medium. Add the minced garlic and red pepper flakes to the pan and cook for 30 seconds until fragrant.
- 06
Return the shrimp and zucchini to the skillet. Add the cooked pasta and toss gently. Add 1/2 cup pasta water and stir to combine. Squeeze the lemon juice over everything, taste, and adjust salt and pepper.
- 07
If the pasta seems dry, add more pasta water a splash at a time until it reaches a light, silky consistency. Serve immediately.
Spice Tips
For a warm kick, increase the red pepper flakes to 1/2 teaspoon or add a tiny pinch of cayenne. Fresh basil or flat-leaf parsley stirred in at the end brightens the dish. A grating of Parmesan is optional if you like a touch of umami.
Don't overcook the shrimp—it becomes rubbery and tough. A minute or two per side is all it needs. For a richer version, stir in 1/4 cup heavy cream or crème fraîche at the end.