Ingredients
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8.8 oz PastaRustichella egg tagliolini with saffron
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1 pound ShrimpLarge, peeled and deveined
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2 tablespoons Olive Oil
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1 lemon Lemon Zest
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1 lemon Lemon Juice
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0.5 cup Dry White Wine
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2 ZucchiniSmall
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2 cloves GarlicMinced
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1 teaspoon Butter
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Black Pepper
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Salt
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Red Pepper Flakes
Directions
Steps
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1
Done
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Bring 2 quarts of water to a rapid boil and add salt sparingly to the water. |
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2
Done
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Preheat the olive oil over medium heat in a large skillet and add shrimp. |
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3
Done
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Cook 2-3 minutes on one side until shrimp starts turning pink. |
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4
Done
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Add pasta to the water and set timer for two minutes. This pasta cooks very quickly. |
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5
Done
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Flip shrimp over and add garlic and pepper flakes if you prefer. Saute 2 more minutes and then add the wine and turn the temperature down to med/low. |
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6
Done
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Add zucchini to your pot of water and boil one minute more. |
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7
Done
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To your shrimp pan, add 1/4 cup of pasta water, 1 tbsp lemon juice, pasta, zucchini, and butter and toss to combine. Season to taste and serve, sprinkled with lemon zest. |
