Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp
photo by Ms B.
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
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
-
For the Garlic Shrimp
- 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
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
Ms B.
United States