Ribbony Shrimp And Pasta Scampi
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Zucchini2 tbsps
Olive Oil1 cup
Cherry Tomatoes (halved)4 cloves
Garlic (finely chopped)1 cup
Vegetable (low-sodium)2 tbsps
Chives (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Add the spaghetti and cook according to package directions for al dente
3
While the pasta cooks, trim the top and bottom off of each squash
4
Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel
5
Stop peeling the squash when you only have the center core of seeds left
6
Discard the core and seeds
7
Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons
8
Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons
9
Toss the shrimp with 1/2 teaspoon kosher salt and some pepper
10
Heat 1 tablespoon oil in a large skillet over medium-high heat
11
Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes
12
Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute
13
Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil
14
Cook, tossing, until warmed through and most of the liquid has been absorbed
15
Add the pasta water a bit at a time, if needed, if the noodles seem dry
16
Season with additional salt and pepper
17
Divide among 4 bowls and top with the chives