✅ SERVINGS- 04

✔️ 8 oz Mantova Bronze Cut Angel Hair Pasta, 1 lb.
✔️ 2 tbsp Mantova Colle Monacesco Extra Virgin Olive Oil, 17 oz.
✔️ 3 cloves garlic, thinly sliced
✔️ 1½ cup shrimp, peeled and deveined
✔️ 1 cup zucchini, sliced
✔️ 1 red bell pepper, sliced
✔️ 1 yellow bell pepper, sliced
✔️ 1 cup dry white wine
✔️ 10 fresh chive stems, diced
✔️ Salt and pepper to taste
✔️ Mantova Ghee Oil Spray, 5 oz.

✅ SERVINGS- 08
 ✔️ 16 oz Mantova Bronze Cut Angel Hair Pasta, 1 lb.
 ✔️ 4 tbsp Mantova Colle Monacesco Extra Virgin Olive Oil, 17 oz.
 ✔️ 6 cloves garlic, thinly sliced.
 ✔️ 3 cup shrimp, peeled and deveined
 ✔️ 2 cup zucchini, sliced
 ✔️ 2 red bell pepper, sliced
 ✔️ 2 yellow bell pepper, sliced  
 ✔️ 2 cup dry white wine
 ✔️ 20 fresh chive stems, diced
 ✔️ Salt and pepper to taste
 ✔️ Mantova Ghee Oil Spray, 5 oz.

✅ SERVINGS- 08
 ✔️ 24 oz Mantova Bronze Cut Angel Hair Pasta, 1 lb.
 ✔️ 6 tbsp Mantova Colle Monacesco Extra Virgin Olive Oil, 17 oz.
 ✔️ 9 cloves garlic, thinly sliced.
 ✔️ 4.5 cup shrimp, peeled and deveined
 ✔️ 3 cup zucchini, sliced
 ✔️ 3 red bell pepper, sliced
 ✔️ 3 yellow bell pepper, sliced
 ✔️ 3 cup dry white wine
 ✔️ 30 fresh chive stems, diced
 ✔️ Salt and pepper to taste
 ✔️ Mantova Ghee Oil Spray, 5 oz.

1. Pour 2 tablespoons of oil in a pan and heat. Add garlic and sauté until golden brown.
2. Add shrimp, zucchini, red and yellow pepper, and white wine. Bring to a boil and reduce heat to simmer for 10 minutes.
3. Meanwhile, cook pasta according to package directions. Drain.
4. Remove shrimp mixture from heat and fold in the cooked pasta. Transfer to a serving dish. Garnish with chives. Spray with ghee oil for a beautiful finish and flavor. Enjoy!