2 tablespoons olive oil
2 cloves of garlic, sliced
2 pounds of baby shrimp
6 zucchinis, cubed
1 teaspoon All Purpose Seasoning Salt (such as McCormick Season All)
1 teaspoon onion powder
1 cup white wine
1 pound Farfalle Pasta
1/2 cup of Parmeggiano Reggiano (grated), plus extra for topping
1/4 cup fresh parsley, chopped
Sauté olive oil and garlic in a large pan until golden. Add shrimp and cook until slightly pink. Add zucchini to sauté – season with salt, pepper, seasoning salt and onion powder. Mix all ingredients together for a few minutes. Put lid on the pot so that the zucchini can release all of its natural juices. After about 2 minutes, lift off the lid and add the wine. Toss until all the flavors combine. Cook only halfway – turn off the flame and put the cover back on.
In the meantime, boil water – add salt, cook pasta al dente for about 5 to 6 minutes. Drain pasta and add to the pan with the shrimp and zucchini. Finish cooking all the ingredients together and add freshly grated parmeggiano cheese.
Transfer to serving bowl and garnish with more grated cheese and fresh parsley.
Voila, it's done and ready to eat! It's a simple dish to make which is very colorful and very tasteful. Great for any season!