Garlic Butter Shrimp & Zucchini Pasta

Summers at home always meant an abundance of zucchini from our garden. Zucchini adds some green and freshness to this light and summery pasta!

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GARLIC BUTTER SHRIMP & ZUCCHINI PASTA

serves 4 - 6

INGREDIENTS:

• 4 Tbsp Butter

• 4 cloves Garlic, minced

• 1 large Zucchini, sliced and quartered

• 2 tsp Dried Parsley Flakes

• Juice of 1 Lemon, or 2-3 Tbsp of Lemon Juice

• 1/2 tsp Salt

• 1/4 tsp Black Pepper

• 12 oz. thawed, pre-cooked Shrimp (you can also use fresh)

• 1/3 cup Parmesan Cheese, shredded

• 12 ounces spaghetti (about 3/4 box), cooked (or any pasta you'd like)

INSTRUCTIONS:

1. In a large skillet, melt the butter and add the garlic.

2. Cook the garlic until fragrant, about 1 minute.

3. Add zucchini and parsley flakes and cook until Zucchini is almost tender and soft.

4. When zucchini is almost ready, add lemon juice, salt, and pepper.

5. Add shrimp and cook just enough to heat up the shrimp. (If using raw shrimp, cook just until the shrimp turns pink, be careful not to overcook it).

6. Once the shrimp is cooked, add cooked pasta into the skillet.

7. Add Parmesan cheese and mix.

8. Garnish with freshly cracked pepper and Parmesan cheese. Add extra salt and lemon juice according to desire.