I was craving the garlicky-shrimp flavor of shrimp scampi. But this dish is usually made with a ton of butter and is a bit light on the veggies. This pasta dish was an attempt at making a super easy weeknight meal leveraging zucchini to add a bit of volume without a ton of calories to this dish.
2 tbsp olive oil
5 cloves garlic, minced
1/4 tsp chili flakes
2 zucchini, cut into batons
2 lemons, juiced
1/4 cup parsley, finely chopped
200g dried fettuccine
salt to taste
Heat a large pot of water on high heat. Heat another medium pot on medium-high heat. Add the olive oil to the empty pot. Then add the garlic to the olive oil and give it a good stir. Once the garlic is fragrant, add the chile flakes to the pot.
Add the zucchini to the garlic and olive oil pot and give it a good stir. Season with salt. Once it's all looking pretty cooked, add the shrimp. I cooked my shrimp separately in a small pot of water because they were still frozen (I know this is terrible, but I was in a rush and that's life).
Once the pot of water comes to a boil, add salt and the pasta. Cook according to the package's instructions, but remove one minute early. Once the pasta is cooked, drain it and add to the shrimp and zucchini pot.
Season the pasta with fresh lemon juice and most of the parsley. Reserve a little of the parsley to garnish the dish.
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- Julia Feld