Spaghetti With Peas, Zucchini Ribbons, And Garlic Shrimp - cooking recipe

Ingredients

coarse salt
fresh ground black pepper
1 1/2 cups thawed frozen baby peas
8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices
1 1/2 cups whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, thinly sliced
parmesan cheese, grated
For the Garlic Shrimp
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lb large shrimp, peeled and deveined, tails left intact
1 tablespoon unsalted butter
coarse salt
fresh ground black pepper

Preparation

For the Spaghetti with Peas and Zucchini Ribbons:
Bring a large pot of water to boil; add 1 teaspoon salt.
Add peas and cook until tender, about 1 minute.
Using a slotted spoon, transfer peas to a medium bowl; set aside.
Add zucchini to pot and cook 30 seconds to 1 minute.
Using a slotted spoon, transfer to bowl with peas.
Put yogurt and basil into a large heatproof bowl; season with salt and pepper.
Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
Remove from heat.
Add peas and zucchini to bowl; set aside.
Cook pasta in salted boiling water until al dente; drain.
Add pasta to vegetables and sauce; toss to combine.
Season with salt and pepper.
Serve topped with cheese.
For the Garlic Shrimp:
While the pasta cooks, heat oil in a large skillet over medium heat.
Add garlic and red pepper flakes.
Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
Add butter, stir to coat.
Season with salt and pepper.
Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.