This is a yummy, light dish that's full of flavor. You can choose to make it spicy, or leave out the spice. Totally up to you. It's a great way to use some zucchini out of your garden!
1 box penne pasta
2 medium zucchini, sliced in half length-ways and then sliced again into 1/4" thick slices (half moons)
1 Thai chili, sliced into thin rings (optional)
2lbs. large, raw, peeled, deveined, tail off shrimp, rinsed and pat dry
1/4 cup shredded parmesan cheese plus more for garnish
1/4 cup extra virgin olive oil
Cook pasta according to package directions.
Reserve 1/2 cup of the pasta cooking water.
Meanwhile, cook the zucchini in a large skillet over medium heat in the extra virgin olive oil for 2-3 minutes. Add the chili, if using.
Scoot the zucchini to one side of the pan, add another drizzle of olive oil and add the shrimp. Cook an additional 3-4 minutes until the shrimp have turned pink.
Add the drained pasta to the skillet with the zucchini and shrimp.
Add the garlic herb butter (recipe here), the parmesan cheese, and 1/4 cup of the pasta cooking water. Toss together until combined. You should have a light, loose sauce. If it seems dry, add more pasta cooking water.
Serve with additional parmesan cheese and some nice french bread.
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