Ribbony Shrimp and Pasta Scampi

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the spaghetti and cook according to package directions for al dente.

3. 3

   While the pasta cooks, trim the top and bottom off of each squash.

4. 4

   Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel.

5. 5

   Stop peeling the squash when you only have the center core of seeds left.

6. 6

   Discard the core and seeds.

7. 7

   Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons.

8. 8

   Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.

9. 9

   Toss the shrimp with 1/2 teaspoon kosher salt and some pepper.

10. 10

    Heat 1 tablespoon oil in a large skillet over medium-high heat.

11. 11

    Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes.

12. 12

    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.

13. 13

    Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil.

14. 14

    Cook, tossing, until warmed through and most of the liquid has been absorbed.

15. 15

    Add the pasta water a bit at a time, if needed, if the noodles seem dry.

16. 16

    Season with additional salt and pepper.

17. 17

    Divide among 4 bowls and top with the chives.

* Per serving · 4 servings · Values may vary.