Espaguete com camarão à scampi, macarrão de abobrinha e tomates frescos

Ingredientes

• cooked spaghetti 8.00 oz thin spaghetti
• zucchini 2.00 med
• Extra Virgin Olive Oil 3.00 tbsp
• yellow onion 0.50 large minced
• garlic 3.00 clove minced
• crushed red pepper flakes 0.50 tsp
• shrimp 1.00 lbs large shrimp peeled and deveined
• Italian parsley 2.00 tbsp chopped
• lemon 1.00 med
• Kosher Salt 0.13 tsp
• black pepper 1.00 tsp
• cherry tomatoes 1.00 pints halved
• Parmesan cheese 1.00 tbsp grated

Modo de preparo

1. 1

   Boil spaghetti according to package instructions. Drain and set aside in a large bowl.

2. 2

   Use a spiralizer or Julienne peeler to create zucchini noodles

3. 3

   set aside.

4. 4

   Heat olive oil in a large skillet over medium heat. Add onion

5. 5

   garlic

6. 6

   and red pepper flakes. When the onion is translucent

7. 7

   add shrimp and cook until pink.

8. 8

   Remove from heat

9. 9

   stir in the parsley

10. 10

    and toss to combine. Juice lemon over the shrimp and season with salt and pepper. Pour the shrimp and liquid over the spaghetti.

11. 11

    Add the zucchini noodles and tomatoes and toss until the zucchini wilts slightly.

12. 12

    Garnish with parmesan cheese.