Shrimp Zucchini Pasta with Garlic, White Wine and Parsley | Maxis Kitchen
Shrimp Zucchini Pasta with Garlic, White Wine and Parsley
15 mins prepServes 4
An authentic Italian shrimp zucchini pasta dish with garlic, white wine, and parsley, where pasta is parboiled and finished cooking in the sauce with other ingredients and pasta water to thicken it.
1. Bring a large pot of generously salted water to a boil.
2. Sauté garlic in olive oil over medium-high heat until fragrant and lightly browned (this will flavor the oil); add the zucchini and cook until golden brown on both sides (4-6 min).
3. Add the cherry tomatoes and cook until they begin to soften (2-3 min) and then add the white wine and red pepper flakes.
4. Boil the pasta until 60% done (it should still be very al dente!); transfer into the pan and reserve the pasta water.
5. Add the shrimp and continue adding pasta water 1/2 cup at a time to the pan with the pasta (pan should be over medium-high heat, probably around 2 cups of liquid total were added); keep stirring and you will see that the sauce will start to thicken as the pasta continues to cook.
6. Turn off the heat and mix in the parsley; taste and add salt and pepper if needed - enjoy!
