Garlic-Infused Shrimp Primavera Featuring Shishito Peppers

Ingredients

• 1 (16 ounce) package angel hair pasta
• 3 tablespoons butter, divided
• 3 tablespoons extra-virgin olive oil, divided
• 5 cloves garlic, minced, or to taste
• ¼ teaspoon salt, or more to taste
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow squash, halved lengthwise and sliced
• ¾ cup chopped shishito peppers
• 1 pinch red pepper flakes
• 2 pounds small shrimp, peeled and deveined
• ½ cup frozen green peas
• ¼ cup grated Parmesan cheese, or to taste

Step 1

Bring a large pot of salted water to a boil. Cook the angel hair pasta just a minute or so less than the package suggests—about 3 to 4 minutes—so it stays nice and tender. Before draining, scoop out about a quarter cup of the pasta water and set it aside. Drain the pasta and put it back into the pot.

Step 2

In a large skillet, melt 1 1/2 tablespoons of butter along with the same amount of olive oil over medium-low heat. Add the garlic and a pinch of salt, cooking until it smells fragrant but doesn’t brown, about a minute. Toss in the zucchini, yellow squash, shishito peppers, and some red pepper flakes, then sauté until the veggies start to soften, around 3 to 5 minutes.

Step 3

Push the veggies to the edges of the skillet and add the remaining butter and olive oil in the center. Turn the heat up to medium. Once the butter melts, add the shrimp right in the middle and scatter the peas around the edges. Cook the shrimp for 2 to 3 minutes, tossing occasionally, until they’re just pink and cooked through. Then stir everything together.

Step 4

Pour in the reserved pasta water and let it bubble gently for a few minutes to bring everything together. Take the skillet off the heat.

Step 5

Finally, add the pasta back into the skillet and give it a gentle toss with the shrimp and veggies. Taste and add a little more salt if needed, then finish with a sprinkle of Parmesan cheese. Serve warm and enjoy!