"The belly rules the mind."--Spanish Proverb

Lemon Shrimp Pasta with Zucchini Recipe

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This recipe for Lemon Shrimp Pasta with Zucchini, by , is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Baker


1- lb spaghetti (I used whole wheat)
1 Tbsp butter
3 lemons
6 garlic cloves, chopped
1 tsp crushed red pepper
⅛ c extra virgin olive oil
3 medium zucchini, sliced (can 1/2 with zucchini noodles)
1 lb shrimp, peeled, deveined
Salt, to taste
black pepper, freshly ground, to taste
Freshly grated Parmigiano cheese

Cook pasta to al dente; retain one cup of pasta water and set aside. Drain pasta and toss with a tablespoon of butter; set aside. To infuse the olive oil with lemon, peel rind off 1-2 lemons with knife (minus the thick white part). Saute rinds in ⅛ cup olive oil on low for 15 - 20 minutes. Leave 2 tablespoons of olive oil in pan and remove the rest. Discard skin and save olive oil for future use.
Squeeze juice from the two peeled lemons; set juice aside.Finely grate the rind of third lemon; set zest aside. In pan with lemon olive oil, saute sliced garlic with crushed red pepper on medium for one minute.
To same pan, add shrimp, zucchini, salt, pepper; saute for a few minutes until shrimp is pink (not translucent). Add lemon zest and lemon juice. Continue to cook for a few minutes and then toss in cooked whole wheat pasta. Toss for a couple minutes. Add a little pasta water if pan doesn't have enough moisture, or pasta begins to stick together. Taste. Add more salt if needed; add fresh or dried parsley, black pepper and freshly grated Parmigiano cheese.




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