Summery Shrimp Pasta

Summery! What a lovely word, full of warm nights, crisp, refreshing meals and ice water with lemon slices. And also this meal!


Summer Shrimp Pasta
serves 2

6oz spaghetti or linguini
Olive oil
1lb shrimp, shelled and cleaned
1/4 cup snipped fresh parsley
1/2 small onion, finely chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 lemon
1/4 cup white wine
1/4 tsp powdered chicken bouillon
6oz zucchini, cut into noodle strips
2oz shredded parmesan, divided

So here is my awesome mandolin, which I use to make my zucchini noodles:

Did I mention that we got new lighting in the kitchen? And my GOD it is so much more pleasant in there. Here is the setting I use:

And here is the tasty result!

Anyways, once your water is boiling, add your spaghetti and set a large skillet over medium high heat. Add your oil and once it's heated through, add your shrimp. Once they're pink, add your parsley, onion, garlic, and pepper flakes. Toss to heat and once the garlic is fragrant, add your wine, the juice of half a lemon and powdered bouillon.

When the pasta is finished, drain and set aside. At this moment you want to add the zucchini to the skillet. Toss to coat and mix up with the shrimp. Remove skillet from heat and dish up!

Add an ounce of parmesan to each serving and then dig in! The red pepper flakes add just a hint of spice, the cheese adds just the right amount of decadence, and it all comes together in what Todd described himself as a perfect summer dish. Crisp and refreshing, even though it's hot.