STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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 Nutrition


  1. For the Spaghetti with Peas and Zucchini Ribbons:
  2. Bring a large pot of water to boil; add 1 teaspoon salt.
  3. Add peas and cook until tender, about 1 minute.
  4. Using a slotted spoon, transfer peas to a medium bowl; set aside.
  5. Add zucchini to pot and cook 30 seconds to 1 minute.
  6. Using a slotted spoon, transfer to bowl with peas.
  7. Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
  8. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
  9. Remove from heat.
  10. Add peas and zucchini to bowl; set aside.
  11. Cook pasta in salted boiling water until al dente; drain.
  12. Add pasta to vegetables and sauce; toss to combine.
  13. Season with salt and pepper.
  14. Serve topped with cheese.
  15. For the Garlic Shrimp:
  16. While the pasta cooks, heat oil in a large skillet over medium heat.
  17. Add garlic and red pepper flakes.
  18. Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
  19. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
  20. Add butter, stir to coat.
  21. Season with salt and pepper.
  22. Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a