Garlicky Shrimp Primavera with Shishito Peppers

1. 1

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

2. 2

   Heat butter and olive oil in a 12-inch skillet over medium-low heat. Add garlic and salt; cook until fragrant, about 1 minute, being careful not to burn it. Add zucchini, yellow squash, shishito peppers, and pepper flakes; sauté until the vegetables begin to soften, 3 to 5 minutes.

3. 3

   Spread the vegetables to the outside of the skillet. Add the remaining butter and olive oil to the center of the skillet and increase the heat to medium. When the butter has melted, add the shrimp to the center of the skillet and the peas to the outside. Toss the shrimp to cook for 2 to 3 minutes, then toss to mix with the vegetables. Add the reserved pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.

4. 4

   Add the pasta to the pot and gently toss with the vegetables and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

• Calories 433.14 kcal ▲ High 22%
• Protein 33.59 g ↗ Good Source 67%
• Carbohydrate 46.17 g 17%
• Total Fat 12.83 g — Moderate 16%
• Saturated Fat 5.71 g ▲ High 29%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 206.29 mg ▲ High 69%
• Sodium 201.18 mg — Moderate 9%
• Dietary Fiber 3.74 g — Moderate 13%
• Total Sugars 5.38 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 171.69 mg — Moderate 13%
• Iron 2.92 mg — Moderate 16%
• Potassium 381.42 mg ⌄ Low Source 8%
• Vitamin A 59.44 mcg ⌄ Low Source 7%
• Vitamin C 10.18 mg — Moderate 11%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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