Spaghetti with Zucchini Ribbons and Shrimp

Name: Spaghetti with Zucchini Ribbons and Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pkg (300 g) Catelli Supergreens Spaghetti; 1 medium zucchini; 2 (10mL) tsp Olive oil; 1 each small onion and red pepper, thinly sliced; 12 jumbo shrimp, peeled and deveined; 11/2 (375 mL) cups 10% cream; 1tbsp (15 ) mL cornstarch; 1tbsp (15 ) mL cornstarch; 2 Cloves garlic, minced; 1/4 (1 mL) tsp Each salt and pepper; 2 (30 mL) tbsp Each salt and pepper; 1/4 (1 mL) tsp lemon juice; 1tbsp (15 ) mL each finely grated lemon zest and chopped fresh dill(approx.)

This springtime pasta dish is as pretty to look at, as it is to eat. Creating ribbons with the zucchini is easy and allows the vegetable to twirl nicely around your fork, just like the spaghetti! Tips Creamy pasta sauces tend to soak up into the noodles quickly. Reserve some of the pasta water before draining to help "loosen" up the sauce if not served immediately. Replace the shrimp with sliced, cooked chicken breast.

Long

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

15 minutes

Cook time

15 minutes

Servings

4 servings

Catelli SuperGreens Spaghetti

Ingredients

4 servings

1 pkg (300 g) Catelli Supergreens Spaghetti

1medium zucchini

2 (10mL) tspOlive oil

1each small onion and red pepper, thinly sliced

12jumbo shrimp, peeled and deveined

11/2 (375 mL) cups10% cream

1tbsp (15 ) mLcornstarch

2Cloves garlic, minced

1/4 (1 mL) tspEach salt and pepper

2 (30 mL) tbspEach salt and pepper

1/4 (1 mL) tsplemon juice

1tbsp (15 ) mLeach finely grated lemon zest and chopped fresh dill(approx.)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Trim off ends of zucchini. Use a vegetable peeler to shave thin ribbons, rotating zucchini until inner core and seeds are exposed. Set ribbons set aside. (Reserve core for another purpose.)

Step 2

Heat oil in a large, nonstick skillet set over medium heat. Add peppers and onions and sauté for 5 minutes. Whisk cream with cornstarch, garlic, salt and pepper. Add to skillet and bring to the boil. Add zucchini and shrimp. Cover and cook for 1 minute.

Step 3

Meanwhile, prepare spaghetti according to package directions for al denté.Add hot cooked pasta to skillet along with lemon juice, lemon zest and dill. Toss gently until spaghetti is coated in sauce and shrimp are pink. Divide between four serving bowls, arranging shrimp decoratively on top. Garnish with extra dill.

Tip

s: – Creamy pasta sauces tend to soak up into the noodles quickly. Reserve some of the pasta water before draining to help “loosen” up the sauce if not served immediately. – Replace the shrimp with sliced, cooked chicken breast.