Instructions
1.
Rinse, devein and remove the tails from
the shrimp and add them to a medium size bowl. Drizzle with 1 tablespoon of
olive oil and add 2 cloves of the minced or pressed garlic. Season with kosher
salt and freshly ground black pepper, toss with the olive oil and garlic and
set aside.
2.
Trim the ends of the zucchini and use a
spiralizer to create noodles of zucchini. If you don't have a spiralizer, slice
into thin coins or use a vegetable peeler to create long ribbons then set
aside.
3.
Bring a large pot of water to a boil then
add a healthy amount of kosher salt to flavor the water. Cook the linguine
according to package directions, minus 2 minutes so it is still al dente. Use
tongs to transfer the cooked linguine to a strainer and reserve the pasta
water, brining it to a slow bubbling simmer.
4.
In a large, high-sided pan or skillet, add
1 tablespoon of olive oil to the pan over medium-high heat. Place the shrimp in
the pan and cook for 2 minutes, then turn the shrimp to the other side and cook
for 2 more minutes or just until opaque. Transfer the shrimp to a plate. In the
same pan, melt the butter over medium-high heat and add the remaining 1/3 cup
olive oil. Scrape up the garlic bits and add the remaining 2 minced or pressed
garlic cloves, the lemon zest, lemon juice, red chili flakes and 1/2 cup
reserved pasta water. Cook for 1 minute stirring once or twice.
5.
Dunk the zucchini noodles into the pan you
cooked the pasta in with the reserved pasta water and cook for 1 minute,
stirring, just long enough to take away the rawness. Use tongs to transfer the
zucchini noodles to the skillet with the olive oil mixture and toss to coat.
Add the linguine noodles and 1/4 cup of the Parmesan cheese and toss to coat. Add
more of the reserved pasta water 1/4 cup at a time to loosen the pasta and make
more of a sauce if desired. Add the shrimp to the pasta and zucchini and season
with more kosher salt and freshly ground black pepper to taste. Top with the
remaining 1/4 cup Parmesan cheese and garnish with chopped Italian parsley and
serve.
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