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You have to try this delicious pasta with shrimp.  It can be prepared in 30 minutes and is easy and very YUMMY!


  • 4 large zucchini (about 2.5 lbs)
  • 1/5 tbsp. olive oil
  • 1 lb. large shrimp (about 22) peeled and deveined
  • 2 cups fresh corn kernels
  • 1.5 cups fresh peas
  • 1/2 cup dry white wine
  • 2 tbsp. unsalted butter
  • 2 tbsp. lemon juice
  • 1/4 cup torn fresh basil

Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel); turning zucchini once you hit seedy core.

In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook; turning often until just pink and cooked through, about 3 minutes.  Transfer to a bowl.

Add corn and peas to skillet and cook, stirring for 1 minute. Add zucchini and wine.  (Don’t worry about crowding skillet; zucchini will wilt.)  Cook, tossing with tongs, until zucchini is crisp-tender, about 5-6 minutes.  Add butter and continue tossing until all vegetables are tender, about 1 minute.  Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more.  Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.

Serves 6.  Cook time: 15 minutes. Calories: 238.

 Health.com/August 2014