Light scampi-style skillet, shrimp, golden zucchini, lemony pasta

$3.34/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• shrimp300 g
• zucchini2 ea
• macaroni160 g
• garlic4 cloves
• butter2 tbsp
• olive oil2 tbsp
• lemon1 ea
• parsley (optional)a handful
• ground cayenne (optional)¼ tsp

Method

1Prep

• •Halve the zucchini lengthwise and slice into 1/2 inch half-moons.
• •Slice the garlic thin.
• •Pat the shrimp dry and season with salt.
• •Bring a pot of salted water to a boil for the pasta.

2Pasta

• •Cook the pasta 8 to 10 minutes until tender.
• •Reserve a mug of pasta water.
• •Drain the pasta.

3Zucchini

• •Meanwhile, heat the olive oil in a skillet over medium-high heat.
• •Add the zucchini in a single layer without crowding.
• •Sauté 4 to 5 minutes until golden with browned edges.
• •Season with salt and set aside.

4Shrimp

• •Melt the butter in the same pan over medium heat.
• •Add the garlic and cook 45 seconds until fragrant, adding the cayenne if desired.
• •Add the shrimp and cook 90 seconds per side until just pink.

5Plate

• •Return the zucchini to the pan with the pasta.
• •Add the zest and juice of the lemon and a splash of pasta water.
• •Toss 1 minute until combined.
• •Garnish with the parsley if desired.