Jammy Zucchini Pasta with Shrimp Balls

Make the shrimp meatballs: To a food processor add the onion and garlic and pulse to chop into small pieces. Add the defrosted shrimp, salt, pepper, bread crumbs, lemon zest, feta cheese and egg. Pulse to chop / combine everything, making sure not to over-mix into a paste. Pour mixture into a bowl or scoop directly out of the food processor, about 1-2 tbsp at a time and form into shrimp meatballs **wet your hands to help while rolling the shrimp meatballs.** Put on a plate and set aside.

Cook the angel hair pasta according to package directions and reserve 1 cup pasta water. Drain and set the pasta aside.

To a large frying pan add 3-4 tbsp olive oil, just enough to cover the bottom of the pan. Turn to medium heat and when warm, add the sliced garlic and cook for 2-3 minutes until fragrant. Remove the sliced garlic from the pan to a medium bowl and then add the shrimp meatballs.

Cook the shrimp meatballs, about 6-10 minutes or until the shrimp is cooked through. Remove the shrimp meatballs from the pan and add to the bowl with the sliced garlic.

Keep the pan on medium heat and add the diced shallots, diced zucchini, 1 tsp salt and 1/2 tsp chili flakes and saute until zucchini is softened and starting to brown.

Add the cooked pasta, juice of a lemon, zest of a lemon, shredded parmesan cheese and ¼-½ cup pasta water. Cook for 2-3 minutes until the sauce has thickened and coated the noodles. Add more pasta water if desired / needed.

Add the shrimp meatballs and sliced garlic back to the pan and stir once more. Serve garnished with fresh basil.