Zucchini Pasta with Shrimp Balls
Ingredients
The shrimp meatballs
-
½
cup
chopped red onion
-
2
cloves
garlic
-
450
g
defrosted raw shrimp, peeled and deveined
-
1½
tsp
salt
-
¾
tsp
pepper
-
½
cup
breadcrumbs
-
1
whole
lemon, zested
-
1
cup
crumbled feta cheese
-
1
whole
egg
The pasta
-
250-300
g
angel hair pasta
-
3-4
tbsp
olive oil
-
3
cloves
garlic, sliced thin
-
1
whole
lemon, juice
-
1
whole
lemon, zest
-
1
cup
reserved pasta water
-
1
large
shallot, diced small
-
1
whole
zucchini, diced small
-
½
tsp
chili flakes
-
1
tsp
salt
-
¾
cup
shredded parmesan cheese
-
to taste
fresh basil for garnish
Instructions
- Prepare the shrimp meatballs by chopping onion and garlic in a food processor, then mix with shrimp, salt, pepper, breadcrumbs, lemon zest, feta, and egg.
- Form the mixture into meatballs and set aside.
- Cook the angel hair pasta according to package directions, reserving 1 cup of pasta water.
- In a frying pan, heat olive oil and sauté sliced garlic until fragrant, then add the shrimp meatballs and cook until done.
- Remove meatballs and add shallots, zucchini, salt, and chili flakes to the pan, sautéing until zucchini is softened.
- Combine cooked pasta with lemon juice, lemon zest, parmesan cheese, and reserved pasta water, cooking until the sauce thickens.
- Add the shrimp meatballs and garlic back to the pan, stir, and serve garnished with fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
696
Total fat
26.4g
Total carbohydrates
71.2g
Total protein
49g
Sodium
2311.6mg
Cholesterol
271.8mg
You might also like