Shishito Pepper and Garlic Shrimp Primavera Dish

Ingredients 0/12

Step 1

Bring a large pot of salted water to a boil. Cook the angel hair pasta for just a minute or so less than the package suggests—about 3 to 4 minutes—so it stays nice and tender. Before draining, scoop out about 1/4 cup of the pasta water and set it aside. Then drain the pasta and put it back in the pot.

Step 2

In a large skillet over medium-low heat, melt 1 1/2 tablespoons each of butter and olive oil. Add the garlic and a pinch of salt, cooking just until you can smell that wonderful aroma—about a minute—being careful not to let it brown. Toss in the zucchini, yellow squash, shishito peppers, and red pepper flakes, and sauté everything until the veggies start to soften, which should take around 3 to 5 minutes.

Step 3

Push the veggies out toward the edges of the pan, then add the remaining butter and olive oil to the center. Turn the heat up to medium, and once the butter melts, add the shrimp right in the middle, with the peas around the edges. Cook the shrimp for 2 to 3 minutes, stirring occasionally, until they’re pink and cooked through, then mix everything together.

Step 4

Pour in the reserved pasta water and let it simmer gently for about 3 minutes to bring all the flavors together. Remove the pan from the heat, then add the cooked pasta back in. Give everything a good toss to combine, taste, and season with a little extra salt if needed. Finish by sprinkling on some Parmesan cheese, and you’re ready to serve.