Jumbo Shrimp And Zucchini Pasta Food

PESTO ZUCCHINI NOODLES AND SHRIMP RECIPE

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
• Remove from skillet and set aside in a bowl.
• Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
• Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
• Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
• Transfer to a serving bowl.
• Sprinkle with parmesan cheese.
• Serve.

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

JUMBO SHRIMP AND ZUCCHINI PASTA

Steps:

• Put a large saucepan of salted water on to boil. Drop in the pasta and cook until al dente. Meanwhile, heat the oil in a frying pan and fry the zucchini, chili and garlic until softened slightly. Season with salt and pepper.
• Add the shrimp and, when just pink, pour in the wine. Allow to reduce for a couple of minutes, then pour in the broth.
• Reduce for a further 2 minutes then stir in the cream, if using, and season to taste.
• Keep warm over a gentle heat until the pasta is cooked then drain the pasta and toss into the sauce. Serve immediately.

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.