IMG_5720Total Time: 40 min / Prep: 15 min
Cook: 25 min /Yield:4 to 6 servings

1 pound spaghetti
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 shallots, finely diced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, optional
2 zucchini, cut into half-moons
2 tablespoon capers, chopped
1/2 cup dry white wine
1 cup chicken stock
Juice of 1 lemon
1 pound shrimp, peeled and deveined
1/4 cup finely chopped parsley leaves
Kosher salt and freshly ground black pepper
1 baguette, toasted

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Add the zucchini till tender and browned slightly, 3 minutes. Add capers, wine, chicken stock and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. Season the shrimp with salt and pepper. When butter has melted add shrimp to the pan and cook until they have turned pink, about 2 to 3 minutes. Add the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately with crusty bread.

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