Servings: two to three.
Put the pasta in the water.
Transfer all but 1 Tbs. of the garlic-infused oil to a small bowl, leaving the cloves in the pan. Raise the heat under the skillet to high, add the chile flakes, and pile in the zucchini strips. Season with salt and pepper and sauté until the strips begin to soften (but don’t let them turn mushy), 1 to 2 minutes. Discard the garlic cloves.
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A nice way to use zucchini and I agree the quality of the dish is dependent on the quality of the shrimp. I added grated Parmesan to the dish and did not use the chile flakes. I use this recipe as a staple when zucchini season is here which is almost all summer long in California. Also using homegrown zucchini might make the difference.
The quality of this recipe really depends on the freshness of the shrimp.
This is the most ridiculous recipe I have ever tried to follow. If I wasn't a good cook, I would have been totally lost with the 'directions' given in this recipe. Get a grip and fix this up.I gave this one star because it is the only way to send this comment.
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