Spaghetti With Peas, Zucchini Ribbons, And Garlic S

Name: Spaghetti With Peas, Zucchini Ribbons, And Garlic Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coarse salt; fresh ground black pepper; 1 1/2 cups thawed frozen baby peas; 8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices; 1 1/2 cups whole-milk yogurt; 1 1/2 cups loosely packed fresh basil leaves, thinly sliced; parmesan cheese, grated; For the Garlic Shrimp; 1 tablespoon extra virgin olive oil; 2 garlic cloves, minced; 1/4 teaspoon red pepper flakes; 1 lb large shrimp, peeled and deveined, tails left intact; 1 tablespoon unsalted butter; coarse salt; fresh ground black pepper

Servings: persons

coarse salt
fresh ground black pepper
1 1/2 cups thawed frozen baby peas
8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices
1 1/2 cups whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, thinly sliced
parmesan cheese, grated
For the Garlic Shrimp
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lb large shrimp, peeled and deveined, tails left intact
1 tablespoon unsalted butter
coarse salt
fresh ground black pepper

1
For the Spaghetti with Peas and Zucchini Ribbons:
2
Bring a large pot of water to boil; add 1 teaspoon salt.
3
Add peas and cook until tender, about 1 minute.
4
Using a slotted spoon, transfer peas to a medium bowl; set aside.
5
Add zucchini to pot and cook 30 seconds to 1 minute.
6
Using a slotted spoon, transfer to bowl with peas.
7
Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
8
Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
9
Remove from heat.
10
Add peas and zucchini to bowl; set aside.
11
Cook pasta in salted boiling water until al dente; drain.
12
Add pasta to vegetables and sauce; toss to combine.
13
Season with salt and pepper.
14
Serve topped with cheese.
15
For the Garlic Shrimp:
16
While the pasta cooks, heat oil in a large skillet over medium heat.
17
Add garlic and red pepper flakes.
18
Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
19
Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
20
Add butter, stir to coat.
21
Season with salt and pepper.
22
Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: coarse salt, fresh ground black pepper, 1 1/2 cups thawed frozen baby peas, 8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices, and more.

Yes, Spaghetti With Peas, Zucchini Ribbons, And Garlic Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Peas, Zucchini Ribbons, And Garlic Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions