Zucchini fritti is packed with flavor and has a light, crispy texture.
They are also a fantastic appetizer topped with grated Parmesan cheese.💌 You can subscribe to my recipes for free.

Ingredients

• 2 small zucchinis, halved lengthwise and thinly sliced crosswise
• 4 garlic cloves, crushed into a paste
• Extra virgin olive oil (EVOO)
• 10-12 uncooked, cleaned shrimp
• 3-4 tablespoons unsalted butter
• 1 tablespoon Calabrian chili
• 1/4 cup white wine
• Fresh basil
• 1 pound pasta
• 1/2 cup reserved pasta water (you can add more for the desired sauce consistency)
• Freshly grated Parmesan cheese

Directions

1. Cook the pasta al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta.
2. Heat olive oil in a large auté pan over medium heat. Add the zucchini and cook until golden brown and crispy. Remove the zucchini to a plate lined with paper towels, season with salt and pepper, and set aside.
3. Season the shrimp with salt and pepper. Melt 1 tablespoon of butter in a pan over medium-high heat, add the shrimp, and cook for about 1 minute. Pour in the white wine and continue cooking, tossing occasionally, until the shrimp turn pink and the wine evaporates, approximately 3 to 4 minutes. At the last minute of cooking, add another tablespoon of butter and the Calabrian chili, mixing well. Remove the shrimp from the pan and set aside.
4. Add the remaining butter and crushed garlic to the pan. Cook until fragrant. Then, add the zucchini, pasta water, and grated Parmesan cheese. Mix and cook for about 1 minute, stirring occasionally.
5. Finally, add the pasta and shrimp to the pan. Mix everything well to combine. Serve and garnished with fresh basil. Enjoy! 💫