Garlic Shrimp Pasta
Shrimp and pasta with garlic-forward sauce and sautéed vegetables. Tossed with oil-based or cream-based sauce and fresh herbs.
Ingredients
Method
Bring a large pot of salted water to boil. Slice garlic thin and slice red onion into thin strips. Cut zucchini into half-moons.
Add pasta to boiling water and cook until al dente, about 8–10 minutes. Reserve 1 cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat. Add sliced garlic and cook until fragrant, about 30 seconds.
Add red onion and zucchini; sauté until softened, about 5 minutes, stirring occasionally.
Add shrimp and cook until pink and cooked through, about 3–4 minutes per side.
Add cooked pasta to the skillet with shrimp and vegetables. Toss to combine, adding reserved pasta water a splash at a time until the dish is lightly sauced.
Finish with lemon juice, red pepper flakes, salt, and black pepper to taste.
Transfer to bowls or plates. Top with grated Parmesan cheese and fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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