[PROTEIN DOUBLE SHRIMP] Pasta with Spicy Shrimp and Garlic Herb Butter
- Shellfish
- Milk
- Wheat
Ingredients
1 unit
Zucchini
15 ounce
Shrimp
(Contains: Shellfish)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Chili Pepper
Not included in your delivery
5 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Meanwhile, wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Thinly slice chili.
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and as much chili as you like; cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
Push zucchini mixture to one side of pan; add a large drizzle of olive oil to empty side.
Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
Add drained spaghetti, garlic herb butter, half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water (½ cup for 4 servings) to pan with shrimp mixture. Season generously with salt and pepper.
Toss until everything is thoroughly combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.
Divide pasta between bowls. Top with remaining Parmesan and a drizzle of olive oil. Garnish with any remaining chili to taste and serve.
