Ingredients

• 400 grams frozen raw shrimp, thawed

• 300-350 grams pasta (dry weight)

• 2 tablespoons vegetable oil

• 2 tablespoons butter

• 1 onion, thinly sliced

• 4 garlic cloves, minced

• 1 zucchini, julienned

• A couple handfuls of cherry tomatoes, halved

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• ½ teaspoon cayenne pepper (optional)

• ½ cup parmesan petals or grated Parmesan cheese

• Salt and pepper to taste

• 1 tablespoon lemon juice (optional)

• 2-3 basil leaves, chopped (optional)

Method

1. Cook the pasta in boiling water according to package directions. Reserve ½ cup of the pasta water. Drain pasta and set aside.

2. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large saucepan.

3. Season shrimp with salt and cook in batches. Add more butter if necessary. Set aside cooked shrimp.

4. Heat remaining oil and butter. Add onions and cook until softened.

5. Add garlic and cook briefly until fragrant.

6. Add zucchini, tomatoes, cayenne pepper, dried basil, dried oregano, and garlic powder. Cook until zucchini and tomatoes start to soften.

7. Add ¼ cup of the pasta water and deglaze the pan by scraping off all the flavourful brown bits with a wooden spoon.

8. Add the pasta and shrimp back to the saucepan with the Parmesan cheese. Mix well.

9. Garnish with a squeeze of lemon and basil (if using) and serve immediately.

Notes

• Customize this recipe by changing up the veggies! I’ve made this recipe with spinach, carrots, or any other veggies I have on hand.

• I’ve made this with chicken instead of shrimp or you can omit the meat altogether.

• I’ve also made this recipe with burrata instead of parmesan and it was fantastic!

• I love this recipe with penne, rotini, fusilli. I also like it with spaghetti or spaghettini.