IN THE KIT
6 ozorzo pasta
1 ozminced garlic
1 ozchili paste
2 ozheavy cream
4 ozparmesan cheese
1 ozgarlic butter
4 ozseasoned panko breadcrumb
Salt & pepper
Kitchen Items Needed
Medium pot with lid
Small bowl for lemon juice
Cutting board & knife
Bowl for shrimp
Fill a medium pot with water; cover & heat to boiling on high;
Pat the shrimp dry with paper towels; remove & discard the tails if needed.
Halve the zucchini lengthwise, then thinly slice crosswise (half moons);
Finely chop parsley;
Zest lemon. Remove seeds & juice lemon.
Add pasta to the pot of boiling water & cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly & return to the pot.
Place shrimp in a bowl. Add the chopped garlic, capers, & as much of the chili paste as you’d like, depending on how spicy you’d like the dish to be. Add a small drizzle of olive oil & season with salt and pepper. Stir to combine, set aside.
In a medium skillet, melt garlic butter over high heat. Add breadcrumbs & toast for 2-3 minutes until golden & fragrant. Set aside.
While pasta is cooking, in a large skillet heat a drizzle of olive oil on medium-high until hot. Add sliced zucchini in an even layer & cook, without stirring, 2 minutes, or until lightly browned. Flip over & cook for a further 2 minutes until golden. Remove from skillet, place on plate.
Add a drizzle of olive oil to same skillet. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque & cooked through. Turn off the heat & set aside.
To the pot of cooked pasta, add the cooked shrimp & zucchini, heavy cream, & lemon juice. Stir to combine. Taste, then season with salt & pepper if desired.
Serve the finished shrimp & pasta in bowls or plates & top with toasted breadcrumbs, cheese, & parsley.