Serve this sauteed shrimp over angel hair pasta when your zucchini and basil plants are at their peak in July and August.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
424 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
Step 2
Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
Step 3
Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
Step 4
Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
Step 5
Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.
Step 6
Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 large clove garlic, minced
1 tablespoon lemon juice, or more to taste
1 cup firmly packed fresh basil leaves, chopped
1 teaspoon minced garlic, or more to taste
2 tablespoons water, divided, or as needed
6 scallions, thinly sliced, green and white parts separated
2 small zucchini, sliced 1/2-inch thick, or more to taste
0.5 (12 ounce) package angel hair pasta
0.25 teaspoon salt, or more to taste
0.125 teaspoon ground black pepper, or more to taste
