Recipes and Links

Spaghetti or Zoodles with Shrimp and Lemon Sauce


Serves: 4-6

Ingredients:

1 pound spaghetti (I used about 3 medium zucchini, spiralized into “zoodles”)

4 Tbsp Flying Olive Garlic, Lemon, or a Mild-Medium Single Varietal

1 pound jumbo (21-25 count) shrimp, peeled and deveined

2 garlic cloves, thinly sliced

¼ tsp hot red pepper flakes

1/3 cup dry white wine

2 Tbsp fresh lemon juice

2 Tbsp finely chopped fresh Italian parsley

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil or ½ stick unsalted butter, at room temperature, if desired

Sea Salt

Freshly ground black pepper

Directions:

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, according to the package directions, until al dente. (If you are using zoodles, see note* below)

Meanwhile heat 2 Tbsp of the Flying Olive EVOO of Choice in a large skillet over medium-high heat. Add the shrimp and cook, tossing them occasionally, just until they turn opaque around the edges, about 2-3 minutes. Do not overcook the shrimp as they will heat and cook more when tossed with the hot pasta. Transfer the shrimp to a plate and tent with aluminum foil to keep warm while you finish the dish.

With the skillet off the heat, add the remaining 2 Tbsp of the Flying Olive EVOO and the garlic and the red pepper flakes. The skillet is very hot, so be sure to add the garlic and oil together, OFF the heat to keep the garlic from browning! Stir constantly until the garlic softens, about 1 minute. Return the skillet to medium heat. Add the wine and lemon juice and bring it to a boil. Stir in the parsley and remove from the heat.

Drain the spaghetti and return it to the cooking pot (*if you are using zoodles, sauté them in a bit of Flying Olive EVOO for about 2-3 minutes until just slightly cooked. Serve the shrimp over the zoodles). Scrape the garlic mixture, add the reserved shrimp and, if desired, the Flying Olive Butter EVOO or butter, and toss well. Season to taste with the salt and black pepper. Transfer to bowls, sprinkle with the additional parsley, and serve hot with extra Flying Olive EVOO on the side for drizzling.

Inspired by a recipe in the beautiful cookbook by Gabriele Corcos and Debi Mazar, Super Tuscan: Heritage Recipes and Simple Pleasures from our Kitchen to your Table. Touchstone, New York, 2017.

Submitted by Barb L.