Ingredients
-
8.8 oz PastaRustichella egg tagliolini with saffron
-
1 pound ShrimpLarge, peeled and deveined
-
2 tablespoons Olive Oil
-
1 lemon Lemon Zest
-
1 lemon Lemon Juice
-
0.5 cup Dry White Wine
-
2 ZucchiniSmall
-
2 cloves GarlicMinced
-
1 teaspoon Butter
-
Black Pepper
-
Salt
-
Red Pepper Flakes
Directions
Steps
1
Done
|
Bring 2 quarts of water to a rapid boil and add salt sparingly to the water. |
2
Done
|
Preheat the olive oil over medium heat in a large skillet and add shrimp. |
3
Done
|
Cook 2-3 minutes on one side until shrimp starts turning pink. |
4
Done
|
Add pasta to the water and set timer for two minutes. This pasta cooks very quickly. |
5
Done
|
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. |
6
Done
|
Add zucchini to your pot of water and boil one minute more. |
7
Done
|
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. |