Ingredients:

  • 12 oz bowtie pasta (farfalle)
  • 1 lb large shrimp, peeled and deveined
  • 2 medium zucchini, halved and sliced into half-moons
  • 1.5 cups cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh basil, chiffonade
  • 1 tbsp lemon juice
  • 1/2 tsp red pepper flakes
  • Kosher salt to taste
  • Black pepper to taste

Instructions:

  1. Boil the bowtie pasta in heavily salted water until just under al dente (about 2 minutes less than package directions). Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat shrimp dry. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear shrimp for 1.5 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
  3. In the same skillet, add the remaining 2 tbsp of olive oil. Sauté minced garlic and red pepper flakes for 30 seconds. Add zucchini and cherry tomatoes, cooking for 3-4 minutes until tomatoes begin to burst.
  4. Add the undercooked pasta and reserved pasta water to the skillet. Toss over medium heat for 2 minutes to create a glossy sauce. Fold in the cooked shrimp and fresh basil. Finish with a squeeze of lemon juice.