Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple. Ingredients:
coarse salt |
fresh ground black pepper |
1 1/2 cups thawed frozen baby peas |
8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices |
1 1/2 cups whole-milk yogurt |
1 1/2 cups loosely packed fresh basil leaves, thinly sliced |
parmesan cheese, grated |
1 tablespoon extra virgin olive oil |
2 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
1 lb large shrimp, peeled and deveined, tails left intact |
1 tablespoon unsalted butter |
coarse salt |
fresh ground black pepper |
Directions:
1. For the Spaghetti with Peas and Zucchini Ribbons:.
2. Bring a large pot of water to boil; add 1 teaspoon salt.
3. Add peas and cook until tender, about 1 minute.
4. Using a slotted spoon, transfer peas to a medium bowl; set aside.
5. Add zucchini to pot and cook 30 seconds to 1 minute.
6. Using a slotted spoon, transfer to bowl with peas.
7. Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
8. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
9. Remove from heat.
10. Add peas and zucchini to bowl; set aside.
11. Cook pasta in salted boiling water until al dente; drain.
12. Add pasta to vegetables and sauce; toss to combine.
13. Season with salt and pepper.
14. Serve topped with cheese.
15. For the Garlic Shrimp:.
16. While the pasta cooks, heat oil in a large skillet over medium heat.
17. Add garlic and red pepper flakes.
18. Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
19. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
20. Add butter, stir to coat.
21. Season with salt and pepper.
22. Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
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