Zesty Lemon Pepper Shrimp Pasta with Vegetables

• Seafood

  • 1 lb Shrimp, jumbo

• Produce

  • 2 cloves Garlic
  • 1 cup Grape tomatoes
  • 1 tbsp Italian parsley
  • 1 Lemon (about 3/4 teaspoon, zest of
  • 1 1/2 cups Zucchini, thin

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 8 oz Pappardelle pasta, fresh or dried

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on jessicagavin.com

Description

Directions

• Bring 3 to 4 quarts of water to a boil for the pasta. While the water comes to a boil, prepare the shrimp.
• Season prawns with ¼ teaspoon salt and ¼ teaspoon pepper, stir to combine and reserve at room temperature.
• In a large sauté pan, heat 1 tablespoon of oil over medium heat. Add sliced zucchini and sauté for 6 minutes, or until just tender. Add the sliced grape tomatoes and sauté for 4 minutes, until just beginning to soften. Add ¼ teaspoon salt to the vegetables, and stir to combine. Transfer to a medium sized bowl and reserve.
• Add 2 tablespoons of oil to the pan, and turn heat to medium low. Add the minced garlic and red pepper flakes, cooking for 2 minutes and stirring to ensure that the garlic does not brown or burn. You want the garlic to cook slowly and the flavors to infuse into the oil, turn heat to low if needed.
• Keeping the heat on medium-low, add the shrimp. Cook for about 2-3 minutes on each side, or until just pink in color. Add lemon juice and zest to the pan, stir to combine. Add the cooked zucchini and tomatoes back to the pan, and stir to combine with the shrimp.
• Add the pasta to the boiling water and cook according to manufacturers directions, until tender. Drain the pasta and toss with the prawn and vegetables. Add more salt and pepper as desired. Sprinkle with chopped parsley. Divide among 2 serving bowls and enjoy!

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