Garlicky Shrimp Primavera with Shishito Peppers

01Method

1. 1

   Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the angel hair pasta for about 1 minute less than the package directions suggest, roughly 3 to 4 minutes. Before draining, scoop out about ¼ cup of the starchy pasta water and set aside. Drain the pasta and return it to the pot.

2. 2

   In a 12-inch skillet over medium-low heat, melt half the butter with half the olive oil. Stir in the garlic and salt, cooking just until aromatic, about 1 minute — take care not to let it brown. Add the zucchini, yellow squash, shishito peppers, and red pepper flakes, then sauté until the vegetables begin to turn tender, 3 to 5 minutes.

3. 3

   Push the vegetables toward the edges of the skillet. Add the remaining butter and olive oil to the center and raise the heat to medium. Once the butter melts, place the shrimp in the center and scatter the peas among the vegetables around the edges. Cook the shrimp, turning, for 2 to 3 minutes, then stir everything together. Pour in the reserved pasta water and let the mixture come to a gentle simmer for about 3 minutes. Take the skillet off the heat.

4. 4

   Transfer the drained pasta to the skillet and toss everything together until well combined. Taste and adjust salt as needed, then finish with a generous sprinkle of Parmesan cheese.