Pineapple Shrimp and Zucchini Pasta

This is easy and it tastes great. You can add other ingredients, such as halved American olives from a can, sweet green and/or red peppers, mushrooms.

This recipe will feed 4; you can adjust the veggies and pasta to increase the quantity.

Ingredients 

• SHRIMP, 12 to 16
• ROTINI PASTA, half cup
• GARLIC SALT, to taste
• BUTTER, 2 tablespoons
• OLIVE OIL
• ZUCCHINI, 1 large 
• CARROT, 1 medium
• ONION, 1 small, cut in chunks
• CRUSHED PINEAPPLE, 1 small can
• KETCHUP, 2 tablespoons 
• SUGAR, 2 tablespoons 
• CIDER VINEGAR, 1 tablespoon

Directions 

1. Boil the rotini in water flavored with garlic salt until al dente.
2. Shell and devein the shrimp, set aside.
3. Slice the zucchini into ½” half-rounds.
4. Thinly slice the carrot at an angle.
5. Cut the onion into chunks, separating the layers.
6. Make a sweet-sour sauce with the ketchup, sugar and vinegar; combine with the pineapple.
7. Sauté the onion in the butter and some olive oil over medium until barely crunchy, then add the zucchini, carrots and pasta to the pan.
8. Moisten with pasta water, then stir and cook the vegetables and pasta until the liquid bubbles.
9. Add the shrimp, stir, turn off the heat, cover and let stand for five minutes or until the shrimp are just cooked.
10. Serve with steamed rice.