Ribbony Shrimp and Pasta Scampi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 368 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 143 milligrams
- Sodium
- 914 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 8 grams
- Protein
- 26 grams
- Sugar
- 6 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Kosher salt
8 ounces whole wheat spaghetti
1 yellow squash
1 zucchini
1 pound peeled and deveined medium shrimp, tails removed
Freshly ground black pepper
2 tablespoons olive oil
1 cup cherry tomatoes, halved
4 cloves garlic, finely chopped
Pinch crushed red pepper flakes, optional
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons chopped fresh chives
Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.