SPECIAL EQUIPMENT Julienne peeler

SPECIAL EQUIPMENT Julienne peeler

Ingredients:
• 6 zucchini of each zucchini (this keeps them on a serving dish. Drizzle with
• 1 tbsp olive oil, plus 1 extra from rolling around) and place on 1 tablespoon of oil, season to
• 1 garlic clove, crushed a cutting board. Use a julienne taste, and add a squeeze of
• 12 raw shrimp, peeled peeler to slice the zucchini into lemon juice. Toss to mix, top

Directions:
and deveined thin ribbons, stopping and rotating with the shrimp, and serve.
each zucchini when you reach
• salt and freshly ground
black pepper the seeds.
• squeeze of lemon juice
2 SAUTÉ THE SHRIMP
Heat the oil in a large frying pan.
Add the garlic and shrimp and
sauté until the shrimp are pink
and cooked through. Remove
from the heat.
3 BLANCH THE “PASTA”
While the shrimp is cooking,
blanch (briefly boil) the zucchini. For a
Place enough water to cover the vegetarian option,
zucchini in a large saucepan. Add omit the shrimp, stir in
a pinch of salt and bring to a boil. some pesto sauce (see p136),
Then add the zucchini, cook for
1 minute, and remove. Plunge
and top with halved cherry
the zucchini into a bowl of ice
tomatoes.
water to stop the cooking process.
Drain well.
PLAN OF 1 2 3 4
ACTION! “ P M A A S K TA E ” S S H A R U IM TÉ P “ B P L A A S N T C A H ” A C N O D M S B E I R N V E E
SHRIMP AND GARLIC “PASTA” QUICK WEEKNIGHT DINNERS 139
PEA AND PANCETTA PASTA
This meal can be on the table in just 15 minutes! It’s a speedy pasta dish that relies
on a handful of pantry essentials to make a satisfying dinner. If you use shell pasta,
such as conchigliette, the peas and pieces of pancetta nestle neatly inside.
SERVES 4 • READY IN 15 mins
1 COOK THE PASTA AND PEAS 3 TOSS TOGETHER
Cook the pasta in boiling salted AND SEASON
water according to the package
Toss the garlicky pancetta through
instructions. A minute or two before
the pasta and peas and follow
the end of cooking, throw the peas