Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable. 

Why you’ll love this creamy zucchini pasta recipe

Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.

Quick: It’s quick to prepare and uses simple ingredients. 

Easy to pair: Pairs beautifully with your protein of choice. 

The only 12 ingredients you will need

• Zucchinis
• Butter
• Onion
• Lemon zest
• Half and half cream
• Pasta
• Freshly grated parmesan cheese
• Garlic powder
• Dried oregano
• Kosher salt
• Ground black pepper
• Fresh basil leaves

How to make a creamy zucchini pasta sauce

Shred & squeeze: Shred the zucchini and squeeze all the excess water 

Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water

Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent

Cook zucchini: Add the prepared zucchini to the pan and season, cook

Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.

Kitchen tools you’ll need

• Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
• Skillet for the sauce
• Large pot for boiling the pasta

How to remove excess water from the zucchini

Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.

Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes

Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can

What goes well with zucchini in a pasta?

Adding a complimentary protein to this dish is simple, try:

Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.

The best pasta for this creamy zucchini sauce

For this zucchini creamy pasta  I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.

Variations and substitutions to customize the recipe

• Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
• Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese. 
• Add veggies: If you’re looking to up the veggie count, my favorites are –
  • Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
  • Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
  • Peas: Sweet green peas add a great texture contrast to the smooth cream.

Storage and reheating tips

Storing leftovers – 

Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.

Reheating –

Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.

Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.  

FAQ’s

More ways to use up extra zucchini

If you’re swimming in zucchini this season, try some of my best zucchini recipes:

A satisfying crowd pleaser: Zucchini and prosciutto pizza

A light patio snack: Zucchini fritters and garlic yogurt dip

A sweet and healthy treat: Zucchini oatmeal breakfast cookies

A quick filling meal: Easy one pot veggie pasta

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How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

Ingredients

• ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
• 3/4 cup reserved pasta water
• 3 tbsp butter
• 1/2 cup diced yellow onion
• 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1 lemon, zested
• 1 cup 10% cream (half and half)
• 1 cup freshly grated parmesan cheese
• Fresh basil, ground pepper to garnish

Instructions

• Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
• Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
• To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
• Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
• Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
• Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
• Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.

Notes

• If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
• You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
• Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

Pasta is enveloped by a quick burst cherry tomato sauce and then topped with creamy burrata.

This pasta is the perfect way to enjoy tomato season during the Summertime!

I love quick and simple recipes like this one and this one in the warmer seasons.

Whether you’re making this for a weeknight dinner or for a dinner party, the juicy cherry tomatoes give so much flavour to the light sauce. Then, topping the pasta with a ball of creamy burrata cheese takes it over the top!

This burst cherry tomato pasta is one of my favorite ways to enjoy summer tomatoes.

Why you’ll love this burst cherry tomato pasta

• The best part is this pasta takes only 20 minutes to make!
• It’s a wonderful way to enjoy fresh tomatoes cooked into a delicious pasta sauce.
• Burst cherry tomatoes create a flavorful sauce that’s hard to resist.
• You need just 10 ingredients, fresh and from the pantry.

Ingredients needed to make this summery tomato pasta

Pasta: I like to use mafalda pasta, a fun pasta shape but you can choose a pasta of choice that cooks in 10 minutes or under to keep this recipe quick

Olive oil: extra virgin olive oil is key to making the fresh tomato sauce from the cherry tomatoes

Reserved pasta water: make sure to reserve starchy pasta water before draining the pasta as it helps to finish the burst tomato pasta sauce

Cherry tomatoes: fresh cherry tomatoes are the key ingredient in this recipe but if you need to substitute, grape tomatoes could work as well

Seasonings: sliced garlic cloves, dried oregano, dried thyme, kosher salt and chili flakes all help build the flavour for this sauce

Burrata cheese: this creamy Italian cheese is a delicious and decadent topper to this pasta; if you can’t find burrata cheese, use shaved parmesan cheese as a topper instead

Fresh herbs: I love to top this pasta with fresh basil leaves

How to make this burst cherry tomato pasta

Step 1: Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Save 1/2 cup pasta water and then drain the pasta and set aside.

Step 2: While the pasta cooks, start the sauce. In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.

Step 3: When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt, pepper and chili flakes. Keep at a simmer and cook stirring often for about 6-8 minutes until the tomatoes start to break down, crush most of the burst tomatoes with the back of a spoon or fork, leaving a few uncrushed.

Step 4: Add the cooked pasta to the cherry tomato sauce along with 1/2 cup reserved pasta water. Cook for 1-2 minutes until the noodles are fully coated in the sauce.

Step 5: Remove from the heat and serve in a big bowl, tearing the burrata ball overtop of the pasta. Garnish with fresh basil, fresh ground pepper and a drizzle of extra-virgin olive oil. Serve into bowls, making sure each serving gets some of the burrata.

What is burrata cheese?

Burrata cheese is a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness. Paired with the punchy flavour of this burst cherry tomato sauce and fresh basil, it’s so delicious.

​Expert tips

• If you can’t find mafalda pasta use another quick-cooking pasta like linguine, rotini, penne or spaghetti – you’ll want a pasta that cooks in 10 minutes or less.
• For a spicier dish add more chili flakes to your liking.
• If the tomatoes aren’t bursting quick enough, turn up the heat a bit but watch the tomatoes carefully so they don’t burn.
• While I love to top this burst cherry tomato pasta with burrata cheese, it’s not mandatory. Topping with parmesan cheese adds delicious flavour too!

​Common questions

What if I can’t find cherry tomatoes?
Cherry tomatoes are generally available in the warmer seasons at most grocery stores and farmers markets. However, grape tomatoes, baby tomatoes or campari tomatoes work as good substitutions if you can’t find cherry tomatoes.

What if I forget to reserve pasta water for the sauce?
Don’t fret! If you forget to reserve pasta water when making this recipe, you can use a 1/2 cup of either chicken broth or vegetable broth as a substitute.

Do I need to use burrata cheese?
If you can’t find burrata cheese and/or don’t want to use it, this pasta is delicious without it. I recommend using shaved parmesan cheese on top of the pasta instead.

How to store this cherry tomato pasta recipe

Store any pasta leftovers in an airtight container for up to 3 days. Reheat leftovers in a pan with a little water or chicken broth, or reheat in the microwave to your desired temperature.

More quick pasta recipes to love from the blog

Easy One Pot Pasta Primavera (Quick 30 minute meal!)

One Pot Boursin Pasta

Easy 30 Minute Lemon Garlic Shrimp Pasta Recipe

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20-Minute Burst Cherry Tomato Pasta with Burrata

Make this tasty & flavourful Burst Cherry Tomato Pasta in just 20 minutes! So easy to make, top with burrata to make this dish extra special.

Course dinner

Cuisine italian-inspired

Keyword burrata, pasta, tomatoes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jess

Ingredients

• 225 g (1/2 lb) mafalda pasta, cooked
• 1/2 cup reserved pasta water
• 1/4 cup extra-virgin olive oil
• 2 pints cherry tomatoes
• 6 garlic cloves, thinly sliced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/4 tsp chili flakes
• 1 ball burrata cheese
• fresh basil, ground pepper and olive oil for garnish

Instructions

• Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Save 1/2 cup pasta water and then drain the pasta and set aside.
• While the pasta cooks, start the sauce. In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.
• When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt, pepper and chili flakes. Keep at a simmer and cook stirring often for about 6-8 minutes until the tomatoes start to break down, crush most of the tomatoes with the back of a spoon or fork, leaving a few uncrushed.
• Add the cooked pasta to the cherry tomato sauce along with 1/2 cup reserved pasta water. Cook and gently toss the pasta for 1-2 minutes until the noodles are fully coated in the sauce.
• Remove from the heat and serve in a big bowl, tearing the burrata ball overtop of the pasta. Garnish with fresh basil, fresh ground pepper and a drizzle of extra-virgin olive oil. Serve into bowls, making sure each serving gets some of the burrata.

The post 20-Minute Burst Cherry Tomato Pasta with Burrata appeared first on Cooking in my Genes.

With the simplest of ingredients, this recipe comes together easily for weeknights or is lovely to serve to guests.

This orecchiette with sausage and broccoli is sure to become a new favourite!

This dish is THE most tested recipe on the blog! We started making this Orecchiette pasta recipe a few years ago and now my husband has absolutely perfected our recipe.

When we need an easy, comforting pasta this we always come back to this Orecchiette pasta with Sausage and Broccoli.

Perhaps you’ve seen similar recipes where broccoli rabe or broccolini is used. Instead, we simply use chopped broccoli in our version.

So what else do you need to make this Orecchiette pasta dish?!

Orecchiette Pasta Recipe Ingredients

Orecchiette: This ‘bowl-shaped’ pasta is the base for this recipe.

Italian Sausage: We like to use spicy italian sausage but you can certainly use mild.

Broccoli: Chopped broccoli adds the bright vibrant colour to this dish.

Garlic & Shallots: Adds depth of flavour when cooking this dish.

Red Pepper / Chile Flakes: Just a bit more heat if you’re so inclined.

Pasta Water: The pasta water is a bit starchy so it acts as a thickening agent, adding a richness to the dish and the salt content adds extra flavour. And don’t fret if you forget to reserve the pasta water, chicken broth works well too.

Parmesan Cheese: Finish this pasta with a sprinkling of parmesan cheese!

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Orecchiette with Sausage and Broccoli

Make your family an indulgent and filling weeknight meal with this Orecchiette pasta recipe; with sausage & broccoli you cannot go wrong!

Course Main Course

Cuisine American

Keyword broccoli and sausage, orecchiette pasta

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jess

Ingredients

• 350-400 grams orecchiette pasta about 3/4 lb or 3/4 of a package of pasta
• 1 1/2 cups reserved pasta water
• 3 tbsp extra virigin olive oil
• 2 shallots, chopped
• 3 garlic cloves, minced
• 1/4-1/2 tsp red pepper / chili flakes
• 3 spicy or mild italian sausage, removed from casing
• 4 cups chopped broccoli (small broccoli florets) about 2 heads broccoli
• 1 cup shredded parmesan cheese

Instructions

• Cook orecchiette pasta according to package directions and reserve 1 1/2 cups pasta water. Then drain pasta and set aside.
• In a large skillet or pot, heat 3 tbsp olive oil over medium heat. Once warm, add shallots and sauté 2-3 minutes until starting to soften.
• Add minced garlic and red pepper / chili flakes and sauté 2-3 more minutes.
• Then, add sausage (that's been removed from the casing) and cook for 8-10 minutes until done, breaking into smaller pieces as it cooks.
• Stir in broccoli with a pinch of pepper, 1/4 tsp salt and 1/2 cup pasta water. Cook until broccoli is tender about 7-10 minutes.
• Finally, stir in the cooked orecchiette pasta and the rest of the pasta water, cooking for 2 more minutes. Remove from the heat and stir in 1/2 cup of parmesan cheese. Serve with remaining parmesan cheese.

Notes

And don't fret if you forget to reserve the pasta water, chicken broth works well too.

You may just find yourself like us, eating forkful after forkful of pasta right from the pot!

Want to make this orecchiette pasta as a part of a full dinner menu for guests?

Oreccheitte Pasta with Sausage and Broccoli Serving Ideas:

Citrus Vodka Crush

Festive Market Cheeseboard

Brussels Sprouts and Kale Salad

Baked Pears with Cardamom Cream

Sometimes enjoying this pasta just on it’s own with a simple arugula salad tossed with lemon juice and olive oil plus a piece of baguette is the way to go too.

Looking for more pasta recipe inspiration?!

More pasta recipes to try from the blog:

Leek and Pancetta Pasta

Delicious Shrimp Pasta

Easy Cheesy Shells (from my Gatherings e-cookbook)

Until the next cooking adventure,
Jess

The post Orecchiette with Sausage and Broccoli appeared first on Cooking in my Genes.

I love this time of year; going to the farmers market to see all of the bright and fresh produce and of course using it in my cooking.

Spring also brings a sense of freshness and inspiration to me, so here are my favourite things from this past month including cookbooks, recipes and florals to brighten up your day!

March went by in a flash but I’ve definitely spent some time enjoying two new books from the library. First, I’ve been thoroughly loving Modern Lunch by Allison Day. The recipes totally shake-up what you ‘think’ lunch should be with some seriously delicious flavour combinations. What I really enjoy about the book is the ‘mix and match’ sections that give you a ton of ideas for using different recipes together for delicious lunches!

The second book I cannot get enough of is The Cook’s Atelier. Simply put, you are transported a French cooking school and culinary boutique in a town in France. With beautiful photos, recipes and stories from their cooking school, it’s absolutely a divine read!

And, I always like trying out other bloggers’ recipes, like these Baked Teriyaki Meatballs with Roasted Broccoli from The Modern Proper. I made this as a ‘build your own bowl’ kind of dinner for family and they absolutely LOVED it!

So, what are we cooking as we head into April? Here’s some inspiration for you!

Almonds – Almond Butter Squares

Grapefruit – Grapefruit Lavender Spring Blossom Cocktail

Leeks – Leek & Pancetta Pasta

Peas – Easy Pea Soup

Radishes – Spring Toasts with Radishes, Pea Shoots & Feta

Spinach – Bacon, Mushroom & Spinach Quiche

So, what’s your favourite Spring ingredient!? Is there a recipe you’d love to see on the blog?? I’d love to hear from you!

I’m also making a list of DIY projects because I am in the mood to create! I’m going to try my hand at these DIY Watercolour Cloth Napkins to use in an upcoming photoshoot so stay tuned to see how those turn out.

And, I’ll have some highlights from a trip to Arizona to share with you too!

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.

Going from Winter to Spring I always find myself craving comfort foods but with more fresh ingredients; that is exactly where this Leek and Pancetta Pasta comes in.

Leeks are one of my favourite vegetables during Spring season because of their versatility. When sautéed in olive oil and butter, leeks bring a beautiful flavour to this simple pasta and go wonderfully with the salty pancetta. It’s a match made in pasta heaven!

This pasta was inspired by my love for carbonara, a richer pasta that we like to enjoy in the Winter.

I wanted to create a dish with similar flavours but just a tad lighter for the Spring season which is exactly what this Leek and Pancetta Pasta is.

So, I used pancetta which is an Italian bacon that is salt-cured and it’s a great flavour-builder when accompanied by the leeks. Just a couple of other simple ingredients including olive oil, butter, garlic, tagliatelle pasta, white wine and parmesan cheese, you get a delicious pasta that comes together very easily!

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Leek and Pancetta Pasta

This Leek & Pancetta Pasta is a light and comforting pasta dish, perfect for the Spring season.

Course dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 340 g dried egg tagliatelle pasta substitute fettuccine or linguini noodles
• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 200 g sliced pancetta (quarter-inch slices), diced into cubes substitute with thick-cut bacon if needed
• 2 cups chopped leeks discard dark green and tough stems
• 2 garlic cloves, minced
• 1/2 cup white wine a pinot grigio works well
• 1/2 cup pasta water
• 3/4 cup grated parmesan cheese
• parsley for garnish
• extra grated parmesan cheese for topping

Instructions

• In a large pot of water (salted well), cook the pasta according to package directions, reserving 1/2 cup pasta water before draining the pasta.
• In high-sided frying pan, melt oil and butter over medium heat. Once melted, add in pancetta and cook until golden brown and crispy, about 8-10 minutes, stirring frequently.
• Add garlic and leeks to the frying pan, cooking 6-8 minutes until leeks are softened.
• Add wine, a couple good turns of pepper and pinches of coarse salt, stir and bring to a simmer for 2 minutes.
• Turn the heat to low and stir in noodles, pasta water and parmesan cheese, stirring well to combine. Taste and add more salt and pepper to your liking. Serve with more parmesan and parsley to garnish.

This is a lovely pasta for a weeknight dinner, date night at home or to enjoy when you have guests over.

This Leek and Pancetta Pasta is sure to become a go-to favourite for the Spring season and beyond!

Looking for more Spring pasta inspiration? Check out my Delicious Shrimp Pasta

Until the next cooking adventure,
Jess

The post Leek and Pancetta Pasta appeared first on Cooking in my Genes.

And, along with the cooler weather all of a sudden I wanted to get in the kitchen to make allll the Fall recipes, especially using the produce from our garden.

August sure went by in a flash (along with the beginning of September) so I’ve got some favourites to share with you from the end of summer PLUS what to cook in September!

It was lovely to spend some time at our house in August, enjoying food and drinks while basking in the sun on our deck.  Our garden gave us so many beautiful ingredients to cook with too including French Breakfast Radishes and Golden and Chioggia Beets.

Some of our other fav dishes we made in August were:

Payday Lobster Cherry Tomato Pasta from A Cozy Kitchen

Honey BBQ Baked Salmon Bowls from Cotter Crunch

Cardamom Plum Galette from Our Salty Kitchen

We also made our Zucchini & Prosciutto Pizza a couple times since we had zucchini overload from our garden and the farmers market.

Then, I took a little step away from food photography to attend Wildly the Workshop in beautiful Kananaskis Country.

I attended with a small group of photographers for 3 amazingly gorgeous styled shoots and I absolutely LOVED it! Definitely different for me to photograph people but I learned so much from all the other photographers. So, here’s a peak at a couple of the photos I took:

The colours from those photos had me feeling all the Fall vibes so as we head into more cool weather here is What’s In Season, Fall recipes to make in September:

Apples: Mommas Apple Muffins

Cauliflower: Roasted Cauliflower Soup

Kale: Kale, Apple & Cheddar Salad with Spicy Chickpeas

Pears: Spiced Oatmeal with Honey Pears

Sweet Potatoes: Tex-Mex Sweet Potatoes with Chickpeas & Kale

Zucchini: Zucchini & Prosciutto Pizza

Want to bookmark these recipes for later? Just Pin the image below!

What are you looking forward cooking this season!? Or do you have any recipes you’d like to see on the blog? I’d love to hear from you – send me a note or comment below!

Until the next cooking adventure,
Jess

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.

I love garlic and I love shrimp so from the first time I ate this pasta I was hooked. The lemon brightens up the sauce and is the perfect companion for the shrimp. Plus you cannot go wrong with the butter and wine that make up the sauce.

I actually made this dish for my husband for date night when we first met and he’s loved it ever since.

You can make this pasta at any time during the year; I especially like it during Spring and Summer when I crave a dose of pasta because while heavy on flavour the ingredients are super light.

Needless to say, it’s a go-to pasta recipe for me and truly my favourite dinner by far! 

Total time: 30-40 minutes
Servings: 4-6
Equipment:  frying pan, pasta pot

Ingredients:

400g fettucine pasta
1/3 cup butter
zest from 1 lemon
4 cloves of garlic, minced
1/2 tsp red pepper flakes
2 tsp dried basil
2 tsp dried oregano
1 lb shrimp (about 500g)
1/2 cup chopped parsley
2 green onions, chopped
1/2 cup white wine
pinch of salt and pepper
1/4 cup lemon juice
1/2 cup shredded parmesan

Instructions:

Prep all of your ingredients and have them ready by your frying pan to add in as you make the sauce.

Boil the water for your pasta and once you have put the pasta in the pot to cook, turn your frying pan to medium-high heat.

Add in the butter, lemon zest, garlic and spices and stir until melted.

Once butter is melted, add in the shrimp and cook for about 8 minutes or until shrimp is pink and done.

Next, add in the parsley, green onion, wine and a pinch of salt and pepper and cook for a minute.

Then, add in the lemon juice and cook for another minute. Your sauce is now done.

**Your pasta will be done about the same time as the sauce**

When the pasta is done, drain and mix with 2 tbsp olive oil in a large serving bowl.

You can serve one of two ways – you can dish out the fettuccine into each person’s bowl and top with the shrimp and sauce plus parmesan cheese OR pour the pasta into a large serving bowl and then top with all of the shrimp and sauce plus the parmesan cheese, then serve it in individual bowls.

It really doesn’t matter which way you serve the Shrimp Pasta because it’s delicious either way!

Until the next cooking adventure,
Jess

The post Delicious Shrimp Pasta appeared first on Cooking in my Genes.