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Shrimp Pasta with Lemon Garlic Sauce - Jessica Gavin
Ingredients
- 1 pound jumbo shrimp, peeled and deveined, (16/20 count size)
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon black pepper, freshly grated, plus more if needed
- 3 tablespoons olive oil, divided
- 2 cups zucchini, 1/8-inch thick slices cut on a bias
- 1 cup grape tomatoes, cut in half
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- zest of one lemon, about 1 teaspoon
- 2 tablespoons lemon juice
- 8 ounces pappardelle pasta, fresh or dried
- 1 tablespoon Italian parsley, chopped
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