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Shrimp Pasta with Lemon Garlic Sauce
Ingredients
  • 1 pound jumbo shrimp, peeled and deveined, (16/20 count size)
  • ½ teaspoon kosher salt, plus more as needed
  • ¼ teaspoon black pepper, freshly grated, plus more if needed
  • 3 tablespoons olive oil, divided
  • 2 cups zucchini, ⅛-inch thick slices cut on a bias
  • 1 cup grape tomatoes, cut in half
  • 2 cloves garlic, minced
  • ⅛ teaspoon red pepper flakes
  • zest of one lemon, about 1 teaspoon
  • 2 tablespoons lemon juice
  • 8 ounces pappardelle pasta, fresh or dried
  • 1 tablespoon Italian parsley, chopped
Steps
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