Ingredients:
8 oz. pasta such as cavatappi or fusilli – cook in salted pasta water and reserve ⅓ cup if needed
1 lb. large shrimp peeled and deveined
1 teaspoon italian seasoning
1 tablespoon olive oil
2 tablespoon butter
2 garlic cloves sliced
1 cup zucchini chopped (approx. 1 small zucchini)
1 cup green beans halved
1 cup grape tomatoes halved
1/2 cup frozen peas thawed
1/2 teaspoon salt plus more to taste
1/4 cup chicken broth
zest from 1 lemon
juice from 1/2 lemon
pinch red pepper flakes optional
1/4 cup parmesan cheese
fresh basil or parsley for garnish
Directions:
- Cook pasta according to package instructions.
- Cook the shrimp in a large skillet with the olive oil and Italian seasoning for 3 minutes, flip, and continue cooking for another 3 minutes on the other side.
- Remove shrimp from the skillet and set aside.
- Next, add butter to the same skillet and warm over medium heat.
- Add the garlic, zucchini, green beans, tomatoes, frozen peas, and salt.
- Saute for 3 minutes or until the vegetables start to soften (it’s ok if vegetables aren’t soft, they will soften as they simmer in the chicken broth).
- Add in the chicken broth, lemon zest, lemon juice, and red pepper flakes (optional) and simmer for 2-3 minutes.
- Add the cooked pasta, shrimp, and parmesan cheese.
- Toss everything together and then garnish with fresh basil and parsley. Enjoy!