Modern Shrimp Pasta
- Kosher salt
- 8 Ounces whole wheat spaghetti
- 1 Yellow squash
- 1 Zucchini
- 1 Pound peeled and deveined medium shrimp, tails removed
- Freshly ground black pepper
- 2 Tablespoons olive oil
- 1 Cup cherry tomatoes, halved
- 4 Cloves garlic, finely chopped
- Pinch of crushed red pepper flakes, optional
- ½ Cup low-sodium vegetable or chicken broth
- 2 Tablespoons chopped fresh chives
- Whole wheat spaghetti
- Yellow squash
- Cherry tomatoes
- Red pepper flakes
- Low-sodium vegetable broth
- Kosher salt
- Black pepper
- Olive oil
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom from the squash and zucchini. Peel both, in ribbons, into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash and zucchini when you only have the center core of seeds left. Discard the core and seeds.
- Reserve ¼ cup of the pasta water, and then drain the pasta over the squash and zucchini ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash and zucchini ribbons.
- Toss the shrimp with ½ teaspoon kosher salt and some pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.