Shrimp Spaghetti with a Kick

Name: Shrimp Spaghetti with a Kick with Garlic & Zucchini
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 6 ounce Spaghetti; 1 unit Zucchini; 1 unit Chili Pepper; 10 ounce Shrimp; 2 clove Garlic; ¼ cup Parmesan Cheese; 5 teaspoon Olive Oil; Salt; Pepper; 2 tablespoon Butter

with Garlic & Zucchini

Recipe Development TeamPublished on August 17, 2020

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These are some fightin’ shrimp! In this dish, the shellfish are given a feisty kick by slices of chili pepper. That’s sure to please heat-lovers, but you can always make adjustments if you prefer to walk on the mild side. Toss in zucchini, garlic, butter, Parmesan, and al dente pasta, and everything comes together in a savory, spicy, and piping-hot pile of perfection on your plate.

Tags:

Spicy

•Quick

Allergens:

Wheat

•Shellfish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Spaghetti

(Contains: Wheat)

1 unit

Zucchini

1 unit

Chili Pepper

10 ounce

Shrimp

(Contains: Shellfish)

2 clove

Garlic

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)3054 kJ

Calories730 kcal

Fat31 g

Saturated Fat12 g

Carbohydrate74 g

Sugar7 g

Dietary Fiber5 g

Protein34 g

Cholesterol260 mg

Sodium980 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Paper Towel

•Large Pan

Instructions

• 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.

• While pasta cooks, wash and dry all produce. • Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Thinly slice half the chili (if you like things spicy, feel free to slice all). Peel and mince garlic. Rinse shrimp* under cold water, then pat very dry with paper towels.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and as much sliced chili as you like; cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.

• Push zucchini mixture to one side of pan and add a large drizzle of olive oil to empty side. Add shrimp and garlic; cook, stirring occasionally, until shrimp is opaque and cooked through, 3-4 minutes. Season with salt and pepper.

• Add spaghetti, 2 TBSP butter (4 TBSP for 4 servings), half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water (½ cup for 4) 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 coated in sauce.