Weeknight Easy: ZENB Spaghetti with Shrimp and Corn

Hi friends! Monti Carlo here, sliding into your kitchen with a recipe that's as easy on the weeknight grind as it is impressive on the taste buds. This dish, featuring ZENB Spaghetti, succulent shrimp, smoky fire-roasted corn, and a vibrant lemon kick, is a champion straight outta the ZENB Chef Ballers competition. (If you haven’t watched the food competition, it’s worth your time!) And, it only takes one pot and about 20 minutes to make!

But wait, there's more! This culinary masterpiece is not only delightful but also surprisingly light. It's low-cal, protein-packed, and fiber-rific. Now that's a win-win-win in my book!

Let's get cookin'.

• 1 box (8 oz) of ZENB Spaghetti, made entirely from yellow peas (you know, for that extra protein punch). 
• 3 tablespoons of butter (because, well, butter makes everything better). 
• 1 tablespoon of finely minced Calabrian chiles packed in oil (for a touch of heat). 
• 3/4 pound of peeled and deveined colossal shrimp (U15 count) 
• 1½ cups fire-roasted corn, defrosted 

• 1 lemon, zested and halved 
• 1 shallot finely chopped (because we want flavor, not giant onion chunks). 
• ¼ cup of chopped fresh mint (fresh is key, my friends, ‘tho you may substitute with basil).

Here's the Lowdown: 

1. Cook your ZENB Spaghetti: In a large skillet cook the pasta in just enough water to cover by 1 inch. Do it for a minute less than the package instructions. Remember to reserve ½ cup of that pasta water – it's liquid gold! Drain the pasta, rinse it well with cool water, and set it aside.
   
   
2. Spicy Butter Bath: In the same large skillet over medium heat, melt together your butter and those fiery Calabrian chiles. Let it simmer for a bit. 
   
   
3. Shallot and Shrimp Symphony:  Toss in your chopped shallot and cook it over medium heat for 2 minutes until it's nice and softened. Now, add your shrimp and cook it for 3 to 4 minutes until the meat has turned an opaque white and the shrimp tails have curved into a c shape, about 3 to 4 minutes.  
   
   
4. Finish it up! Can you believe we’re almost done? Now add the pasta, corn kernels, and ¼ cup of that reserved pasta water. Toss everything together for 2 minutes, letting the flavors meld like a beautiful melody.  
   
   
5. Plating Perfection: Now comes the fun part! Pile that flavorful goodness onto a serving plate and garnish it with a sprinkle of chopped mint, a generous helping of lemon zest, and a squeeze of lemon juice.

There you have it, folks! A restaurant-worthy dish made in your own kitchen in about 20 minutes! Grab your ingredients and get ready to impress with Weeknight Easy from ZENB.