Garlicky Shrimp Primavera with Shishito Peppers

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the angel hair pasta, stirring occasionally, for about 1 minute less than the package suggests, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain the pasta and return it to the pot.

2. 2

   Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add the garlic and 1/4 teaspoon salt; cook until fragrant, about 1 minute, taking care not to let it burn. Add the zucchini, yellow squash, shishito peppers, and pepper flakes; sauté until the vegetables start to soften, 3 to 5 minutes.

3. 3

   Push the vegetables to the edges of the skillet. Add the remaining butter and olive oil to the center and increase the heat to medium. When the butter has melted, add the shrimp to the center of the skillet and the peas around the outside. Toss the shrimp to cook for 2 to 3 minutes, then toss everything together with the vegetables. Add the reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.

4. 4

   Add the reserved pasta to the pot and gently toss with the veggies and shrimp. Taste and add salt if needed. Sprinkle with Parmesan cheese.

• Calories 506.53 kcal High
• Protein 32.81 g Good Source
• Carbs 59.88 g Moderate
• Total Fat 13.43 g Moderate
• Saturated Fat 5.19 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 182.66 mg High
• Sodium 207.61 mg Moderate
• Fiber 3.75 g Moderate
• Sugar 5.38 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 377.89 mg Good Source
• Iron 4.15 mg Good Source
• Potassium 82.04 mg Low Source
• Vitamin A 44.86 mcg_rae Low Source
• Vitamin C 42.55 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄