Summer is Here! And I found a fresh and exciting way to prepare pasta! It’s too hot to put on the oven and it’s even too hot sometime to BBQ! What I did was take a pasta dish and combine it with my shrimp scampi! So easy to make and was simply delish!
Shrimp Scampi for 2
1/2 lbs peeled and cleaned raw shrimp
1 tbsp lemon zest
3 cloves garlic micro planed
Toss in olive oil and salt, pepper, and red pepper flakes to taste
Set aside to marinade . Be sure not to add lemon juice, citrus will cook seafood.
FRESH pasta … I used Fetachini
1 zucchini cut into long ribbons. *Use vegetable peeler until you reach the seeds
2 carrots prepared the same way as zucchini (peel carots first)
2 garlic cloves minced
salt and pepper to taste.
First, saute shrimp over medium heat. Now add a tbsp or 2 of butter and juice from 1/2 a lemon
Once shrimp as white in color add veggies. Toss!
Meanwhile boil water, add salt to water for taste. This is the once chance you have at add flavor to pasta.
When water comes to a boil place pasta in carefully. Because we are using fresh pasta it won’t take long to cook.
Cook pasta al dente, meaning still somewhat firm. Empty water and rinse with cold water. Drane then add to the rest of the items and toss. Add olive oil is necessary.
Top with a little parmigiana cheese and ENJOY!