Ingredients:
- 1 pound linguine
- 3 tablespoons extra virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 2 small zucchinis, cut into ½” slices, then halved
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1/4 teaspoon St. Lucifer Habanero Table Spice
- 1/2 lemon, zest
- 1/2 lemon, juiced
- 1 cup of pasta water
- 1/2 teaspoon of kosher salt, for seasoning
- 1/4 teaspoon of black pepper, for seasoning
Directions:
- Cook pasta in boiling, well salted water until al dente, following package instructions if needed. Drain, keeping 1 cup of the pasta water.
- Add pasta back to pot with 1/3 cup of the reserved pasta water. Stir so water coats the pasta, cover and set aside.
- Add 2 tablespoons of olive oil to a large sauté pan over medium-high. Heat for 3 minutes. Oil should shimmer.
- Add zucchini, along with salt and pepper and cook for 3 minutes a side, making sure oil has coated all pieces. Zucchini should be brown on both sides when finished.
- Lower the heat to medium and add butter, remaining olive oil, shrimp, garlic and St. Lucifer Habanero Table Spice Sauté for about 4 minutes or until garlic starts to brown and shrimp starts to turn pink. Stirring constantly.
- Add more pasta water as needed ¼ cup at a time, lemon zest and lemon juice.
- Add pasta, parsley and cook for 2-3 minutes or until heated through, tossing constantly.
- Remove from heat and cover for amount 5 minutes, so sauce can absorb into the pasta.
- Serve with grated parmesan and more St. Lucifer Habanero Table Spice to taste.