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Garlicky Shrimp Primavera with Shishito Peppers
Garlicky Shrimp Primavera with Shishito Peppers
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Garlicky shrimp primavera with angel hair pasta featuring flavorful shishito peppers for a hint of heat.
Ingredients:
  • 1 (16 ounce) package angel hair pasta
  • 3 tablespoons butter, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 5 cloves garlic, minced, or to taste
  • 0.25 teaspoon salt, or more to taste
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow squash, halved lengthwise and sliced
  • 0.75 cup chopped shishito peppers
  • 1 pinch red pepper flakes
  • 2 pounds small shrimp, peeled and deveined
  • 0.5 cup frozen green peas
  • 0.25 cup grated Parmesan cheese, or to taste
Instructions:
  • Bring a large pot of salted water to a vigorous boil. Boil angel hair pasta for 3 to 4 minutes, stirring occasionally, until just undercooked. Set aside 1/4 cup of pasta water. Drain pasta and return to the pot.
  • In a large skillet, melt butter and olive oil over medium-low heat. Saute garlic and salt until fragrant, about 1 minute. Add zucchini, yellow squash, shishito peppers, and pepper flakes; cook until vegetables begin to soften, 3 to 5 minutes.
  • Arrange the vegetables around the edges of the skillet. Place the remaining butter and olive oil in the center, then raise the heat to medium. Once the butter melts, add the shrimp to the center and peas to the sides. Cook the shrimp for 2 to 3 minutes, then combine them with the vegetables. Pour in the reserved 1/4 cup pasta water and simmer gently for about 3 minutes. Remove from heat when done.
  • Combine the pasta with the veggies and shrimp in the pot, gently toss. Adjust seasoning with salt if needed. Finish by sprinkling Parmesan cheese on top.

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