Spaghetti With Zucchini Ribbons And Shrimp Catelli Food

ZUCCHINI RIBBON PASTA

Steps:

• In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
• Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
• In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

SPAGHETTI WITH ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
• Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

RIBBONY SHRIMP AND PASTA SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
• While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
• Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
• Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
• Season with additional salt and pepper. Divide among 4 bowls and top with the chives.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)

Steps:

• Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
• Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
• Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
• As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
• Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
• Serve with more grated cheese and fresh basil.

LEMON ZUCCHINI SPAGHETTI WITH SHRIMP

Steps:

• Season shrimp lightly with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
• Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

SPAGHETTI WITH PEAS, ZUCCHINI RIBBONS, AND GARLIC SHRIMP

Steps:

• For the Spaghetti with Peas and Zucchini Ribbons:.
• Bring a large pot of water to boil; add 1 teaspoon salt.
• Add peas and cook until tender, about 1 minute.
• Using a slotted spoon, transfer peas to a medium bowl; set aside.
• Add zucchini to pot and cook 30 seconds to 1 minute.
• Using a slotted spoon, transfer to bowl with peas.
• Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
• Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
• Remove from heat.
• Add peas and zucchini to bowl; set aside.
• Cook pasta in salted boiling water until al dente; drain.
• Add pasta to vegetables and sauce; toss to combine.
• Season with salt and pepper.
• Serve topped with cheese.
• For the Garlic Shrimp:.
• While the pasta cooks, heat oil in a large skillet over medium heat.
• Add garlic and red pepper flakes.
• Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
• Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
• Add butter, stir to coat.
• Season with salt and pepper.
• Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.

ZUCCHINI AND SHRIMP SPAGHETTI

Steps:

• Using a cheese grater shred zucchini and onion than mince garlic place all three in a non stick skillet with 1 tablespoon of butter to saute on medium heat for about 5 minutes until onion is transparent in appearance.
• Mix milk and cornstarch til disolved
• Add milk mixture to the zucchini cook until mixture comes to boil. Add parmesan cheese and salt and pepper to taste. Put sauce aside in pan to keep warm until noodles are cooked.
• Cook shrimp in boiling water for 1 minute - place in serving bowl.
• Drain noodles and toss with sauce. Serve immediately for best taste. Use shrimp to garnish on each plate.