Fine Pasta with Shrimp

1 pound large shrimp, peeled and deveined
Salt and pepper
4 tablespoons extra-virgin olive oil
2 medium zucchini, diced medium
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 pound Nature’s Farm Fine pasta
3 tablespoons lemon juice
1/2 cup chopped fresh parsley leaves 


1. Bring 4 quarts water to boil in large pot over high heat. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to bowl.

2. Heat remaining oil in now-empty skillet until shimmering. Cook zucchini until browned, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl with shrimp and cover with foil to keep warm.

3. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add shrimp, zucchini, lemon juice, and parsley to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.