As with most seafood, shrimp cooks super quickly in a hot pan, so they’ll cook fairly quickly! Zucchini is simply roasted and tossed with lemon zest for a bright and hearty accompaniment. Cook, relax, and enjoy!
What you’ll need:
1 lb zucchini
1 lb peeled and deveined large shrimp
4 large garlic cloves
1 lemon
1 oz butter
16 oz spaghetti
1 oz fresh parsley
coarse salt
olive oil
freshly ground black pepper
Equipment:
large pot
zester
rimmed baking sheet
large skillet
colander
Recipe steps:
-
Prep ingredients
Preheat oven to 450°F. Bring a large pot of salted water to a boil. Zest and juice the lemon. Peel and finely chop garlic. Remove parsley leaves from stems and roughly chop leaves. Remove stem end from zucchini and cut zucchini into quarters lengthwise. -
Roast zucchini
Toss zucchini with 1 tablespoon oil on a rimmed baking sheet. Season with salt and pepper and roast in the oven, shaking pan halfway through, until well-browned, 15–20 minutes. Once roasted, toss with half of the lemon zest. -
Cook shrimp
Meanwhile, heat ¼ cup oil in a large skillet over medium-high. Season shrimp with pepper and ½ teaspoon salt. When oil is hot, add shrimp and cook, stirring, until just cooked through, 1–2 minutes. Transfer with a slotted spoon to a large bowl. -
Make lemon-butter sauce
Add garlic to oil remaining in skillet and cook until fragrant, about 1 minute. Add butter to skillet, stirring until melted, and remove skillet from heat. Stir in lemon juice and remaining lemon zest and season with ½ teaspoon each salt and pepper. Transfer sauce to bowl with shrimp. -
Cook pasta
Cook spaghetti in boiling water until al dente, 10–12 minutes. Reserve ½ cup pasta water, then drain. -
Finish & serve
Add spaghetti to bowl with shrimp along with half of the parsley and toss well to combine, adding some of the reserved cooking water if necessary to loosen sauce. Season to taste with salt and pepper and serve topped with remaining parsley and zucchini alongside. Enjoy!
