Is pasta one of your comfort foods? It is for me; the zing of red pepper mixed with garlic and lemon on the pasta helps bring me comfort during a hard time. This week I just was tired, but making this dish that has amazing flavor cheered me up for days! I created this recipe this week using the pasta and white wine we had leftover from having family dinner at our place.
1 lb. angel hair pasta, cooked
4 Tblsp. butter
2 Tblsp. olive oil
5 cloves garlic, roughly chopped
1 small onion, chopped
1 tsp. crushed red pepper flakes
12 oz. medium shrimp, shelled and deveined
1 small zucchini, sliced
1 cup. white wine (chardonnay works well)
1 tsp. salt (and more to taste—as needed)
½ tsp. ground pepper
2 Tblsp. dried parsley flakes
¼ cup fresh lemon juice (2 small lemons)
Prepare the pasta if you do not have leftover pasta.
Melt 2 Tblsp. butter in a large skillet over medium heat, and add the garlic, onion, and red pepper flakes, and cook together for 3 minutes. Add the shrimp and cook for 3-5 minutes until they are pink and cooked through. Place this mixture in a medium bowl and keep warm while you make the sauce.
In that same pan, place the other 2 Tblsp. of the butter and the oil and melt. Add the zucchini and saute for 2 minutes. Then add the wine, lemon juice, parsley flakes, salt and pepper, and cook for 3-5 more minutes.
Then add the shrimp mixture and the pasta and cook for 5-10 minutes until hot and thoroughly mixed.
Serve immediately and enjoy with your favorite wine or sparkling juice! Makes 4 large servings.
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