This vibrant dish combines tender shrimp with the mild heat of shishito peppers, all brought together by a rich garlic infusion. It’s a quick and flavorful way to enjoy a fresh, colorful meal any night of the week.
Start by bringing a large pot of salted water to a boil. Cook the angel hair pasta just a minute or so less than the package suggests—about 3 to 4 minutes—so it stays nice and tender. Before draining, scoop out about a quarter cup of the pasta water and set it aside. Drain the pasta and put it back into the pot.
In a large skillet, melt 1 1/2 tablespoons of butter along with the same amount of olive oil over medium-low heat. Add the garlic and a pinch of salt, cooking until it smells fragrant but doesn’t brown, about a minute. Toss in the zucchini, yellow squash, shishito peppers, and some red pepper flakes, then sauté until the veggies start to soften, around 3 to 5 minutes.
Push the veggies to the edges of the skillet and add the remaining butter and olive oil in the center. Turn the heat up to medium. Once the butter melts, add the shrimp right in the middle and scatter the peas around the edges. Cook the shrimp for 2 to 3 minutes, tossing occasionally, until they’re just pink and cooked through. Then stir everything together.
Pour in the reserved pasta water and let it bubble gently for a few minutes to bring everything together. Take the skillet off the heat.
Finally, add the pasta back into the skillet and give it a gentle toss with the shrimp and veggies. Taste and add a little more salt if needed, then finish with a sprinkle of Parmesan cheese. Serve warm and enjoy!
- Use fresh garlic for the best flavor and avoid burning it to keep the taste mellow.
- Cook the shrimp just until pink to prevent them from becoming tough and rubbery.
- Sear the shishito peppers on high heat to get a nice blistered texture and smoky taste.
This dish offers a vibrant mix of fresh vegetables and tender shrimp, all brought together with a rich garlic flavor. The addition of shishito peppers adds a mild heat and a unique twist, making it both comforting and exciting. It’s quick to prepare and packed with nutrients, perfect for a healthy weeknight dinner.
Serve this dish over a bed of al dente pasta, rice, or even quinoa for a complete meal. A sprinkle of freshly grated Parmesan or a squeeze of lemon can brighten the flavors. Pair it with a crisp green salad or crusty bread to soak up the garlicky sauce.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to maintain the shrimp’s tenderness and prevent the vegetables from becoming mushy. Avoid freezing, as it can change the texture of the shrimp and peppers.
