Summer Vegetables. Check!
That’s all you need for this simple summer night dinner idea.
Oh yeah, I forgot to mention, you will need some white wine. You can use it in this recipe as well as enjoy a glass while you’re cooking. For a good measure have one more with dinner. Why not? It’s Friday. 🙂
Put on some music, pour yourself a glass and make this dish. I promise you won’t regret it.
Shrimp is my ultimate lazy ingredient. I can come up with a dinner idea in no time and it’s always guaranteed to be delicious.
So tonight, pick up some shrimp, cook up some pasta and enjoy a glass of wine. Imagine yourself cuddled up on a couch, with a bowl of this yumminess and a great movie. I convinced you, haven’t I?
- ½ lb large shrimp, peeled and deveined
- 1 package uncooked spaghetti
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium zucchini, thinly sliced lengthwise
- 1 medium carrot, thinly sliced lengthwise
- 3 cloves garlic, finely chopped
- 1½ tsp. fresh rosemary, chopped
- 2 tbsp. grated Parmesan or Pecorino Romano cheese, plus more for serving (optional)
- 1 tsp crushed red pepper flakes
- ¼ cup white wine
- ¼ cup low sodium chicken stock
- sea salt and black pepper, to taste
- fresh parsley, finely chopped
- First cook the spaghetti by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
- Preheat olive oil in a skillet, add shrimp, season with a little salt and pepper. Cook until the shrimp is not longer raw inside, about 2 minutes on each side. Remove shrimp from the skillet.
- To the same skillet, add garlic, red pepper flakes and rosemary. Stir together and cook 1 min.
- Add white wine and chicken broth. Bring to a simmer and allow to reduce by ¼.
- Add zucchini and carrots to the broth mixture. Continue cooking another 2 minutes. Turn of the heat and stir in the cheese.
- Return pasta and shrimp to the skillet. Gently combine all the ingredients.
- To serve sprinkle with fresh parsley, more cheese and red pepper flakes.