Garlicky Shrimp Primavera with Shishito Peppers
Sweet, mild shishito peppers add a bit of a kick to this garlicky shrimp primavera made with angel hair pasta.
Large pot of lightly salted water should be brought to a boil.
Cook angel hair pasta in boiling water for about one minute less than the recommended three to four minutes, stirring occasionally.
Keep 1/4 cup of the pasta water.
Return the pasta to the pot after draining.
In a 12-inch skillet over medium-low heat, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil.
Cook for about a minute, stirring occasionally, until fragrant after adding the garlic and 1/4 teaspoon salt.
Add the pepper flakes, shishito peppers, zucchini, yellow squash, and squash; sauté for 3 to 5 minutes, or until the vegetables start to soften.