Shrimp Scampi with Squash Ribbons
Recipe from Food Network, slightly adapted
8 oz spaghetti
1 yellow squash, peeled or spiralized into ribbons
1 zucchini, peeled or spiralized into ribbons
1 lb shrimp, peeled and deveined, tails removed
salt and pepper
2 tablespoons olive oil
handful asparagus spears, chopped (optional)
1 cup cherry tomatoes, halved
4 cloves garlic, minced
pinch crushed red pepper flakes
1/2 cup chicken broth
Bring a large pot of salted water to a boil and cook the spaghetti to al dente. Save 1/4 cup of the pasta water. Place the zucchini and squash in a colander and drain the pasta into the same colander. Stir to combine pasta and squashes.
In the now empty pot, heat 1 tablespoon olive oil over medium-high heat. Toss the shrimp with salt and pepper and add to the pot. Cook until just pink around the edges, about 2 minutes. Add the asparagus, tomatoes, garlic, and pepper flakes, and cook until tomatoes have softened, about 1 minute. Add the pasta, squash, broth, and remaining 1 tablespoon oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add pasta water if more liquid is needed. Season with salt and pepper.