I created this recipe for Shrimp Scampi with Zucchini and Tomato Pasta last year during the summer gardening season as a way to deal with my excess zucchini problem. I was growing one plant and my neighbor grew several. I love zucchini, but by August the supply so outweighs the demand. Some blossoms seem to transform into baseball bat sized zucchini overnight. Between the two of us, there was a definite zucchini problem.
Shrimp Scampi with Zucchini and Tomato Pasta
serves 2
• 2 large handfuls of shelled and deveined shrimp, frozen
• 2 Tbs butter
• 1 Tbs olive oil
• 2 cloves garlic, minced
• 1/3 cup white wine
• 2 Tbs lemon juice
• 1 Tbs parsley
• 1 large zucchini, grated
• 4 handfuls of tomatoes (mixture of yellow pear and grape)
• salt and pepper to taste
• freshly grated Parmesan cheese
• cooked pasta for 2
Melt butter over medium high heat, until bubbly. Add shrimp and saute shrimp in butter until cooked through. Add garlic, saute one minute more. Add white wine and lemon juice. Simmer sauce until thickened, about 2 minutes. Set aside in a large bowl. Add olive oil to pan and heat. Saute grated zucchini for 2 minutes. Add tomatoes and parsley and cook an additional minute. Combine zucchini and tomatoes, shrimp with sauce, and pasta in a large bowl. Serve with freshly grated Parmesan.
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Written by Katie Goodman. Katie Goodman is Skimbaco’s Family Food & Good Life Expert. This mother of two, believes that part of the goodness in life is sharing good food with friends and family. She’s a SAHM determined to make family meal time a priority while providing a variety of healthy and delicious food choices. Katie blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life. Katie also contributes to Craftzine, Tablespoon, and Paula Deen Online.
