Angel Hair Pasta With Shrimp
Servings
Prep Time
Cook Time
Ready In
Recipe: #25264
November 24, 2016
Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Pasta, Angel Hair, Vegetables, Italian, Quick Meals, Fall/Autumn, Romantic Dinner, Weeknight Meals, Skillet, Stove Top, Zucchini more
"This is out of a American Test Kitchen cookbook...it says your can use linguine, fettuccine, or spaghetti."
Ingredients
Nutritional
- Serving Size: 1 (296.5 g)
- Calories 428.5
- Total Fat - 16.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 142.8 mg
- Sodium - 654.7 mg
- Total Carbohydrate - 51.2 g
- Dietary Fiber - 7.7 g
- Sugars - 2.7 g
- Protein - 21.3 g
- Calcium - 93.4 mg
- Iron - 1.6 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.2 mg
Step 1
Bring 4 quarts water to boil in large pot. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to bowl.
Step 2
Heat remaining oil in now-empty skillet until shimmering. Cook zucchini until browned, about 5 minutes. Add garlic, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl with shrimp and cover with foil to keep warm.
Step 3
Add 1 teaspoon salt and pasta to boiling water and cook until al dente. Reserve 1/4 cup cooking water. Drain pasta and return to pot. Add shrimp, zucchini, lemon juice, and parsley to pot and toss to combine adding reserved pasta water as needed. Season with salt and pepper. Serve.
Tips & Variations
No special items needed.
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