You may also like
Categories:Viewed: 70 - Published at: 2 years ago
Ingredients
- 1 pound Medium Uncooked Shrimp
- 8 ounces, weight Spaghetti Or Your Favorite Dry Pasta
- 1 Tablespoon Olive Oil
- 2 cloves Roasted Garlic, Or Minced Garlic
- 2 whole Zucchini, Sliced
- 2 pinches Sea Salt
- 1 pinch Black Pepper
- 1/4 cups Basil Pesto
Method
- If your shrimp is frozen, thaw it in a bowl of cold water, then drain, dry with paper towels and season well with salt & pepper.
- Cook pasta according to package directions.
- While pasta cooks, in a non-stick skillet, heat the olive oil, and add the roasted garlic.
- Add the sliced zucchini and saute for 5-6 minutes until tender-crisp.
- Then, add the shrimp and salt & pepper to taste.
- Cook over medium-high heat until shrimp are pink and opaque, about 90 seconds on each side.
- Drain pasta and return to hot pot.
- Add 1/4 cup of your favorite pesto.
- Add the shrimp and squash mixture.
- And then dish it out!
