Spaghettini with Shrimp
Here’s a healthy twist on garlic shrimp with pasta. The grated zucchini adds color, texture, flavor and nutrition!
Makes
Serving size
Ingredients
4 tablespoons olive oil, divided
8 ounces spaghettini
3 cloves of garlic, minced and divided
½ pound shrimp, peeled (fresh or frozen and thawed)
Black pepper, freshly grounded, to taste
2 medium (392g both) zucchinis, grated
1 tablespoon parmesan cheese, grated
Instructions
- Fill a large stockpot ¾ full of water. Add 2 tablespoons of olive oil and bring to a boil.
- Add the pasta and cook 4 to 6 minutes or until al dente. Reserve 1 cup of pasta water.
- Drain the pasta and set aside, covered with a clean kitchen towel.
- Heat the remaining olive oil in a large skillet on medium heat. Add 2 cloves of minced garlic and cook for 1 minute or until slightly browned.
- Add shrimp, season with ground pepper and cook until pink on both sides – about 3 minutes total.
- Remove shrimp and set aside on a plate, covered with foil to stay warm.
- Heat the same skillet on medium heat and add the remaining garlic. Cook for 30 seconds.
- Add the grated zucchini. Cook over medium-low heat until it softens and yields its juices.
- Add a ⅓ cup of pasta water to the zucchini. Add more until it’s sufficiently saucy to coat the drained pasta.
- In a pasta bowl, combine the drained pasta and zucchini sauce. Top with reserved garlic shrimp.
- Spoon into individual bowls or plates. Dust with 1 tablespoon grated cheese. Enjoy!
Cooking Tip
When you are making your own sauce for pasta, reserve some pasta water to add to the sauce. This is how you can get your sauce to stick to the pasta!
Recipe contributed by FamilyCook Productions
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