Recipe of the Month - Zucchini Shrimp Scampi
Recipe of the Month: Zucchini Shrimp Scampi
Written by: Samantha McCarthy, MS, RD/LDN
August at my house usually means loads of fresh tomatoes, cucumbers, beans, peppers, and zucchini. My garden has done its job. Every year I always wonder why the heck I planted so many of these delicious vegetables because even I have a tough time eating them all, and I love vegetables. So I’ve learned to get creative. While I love some sautéed zucchini and summer squash, it’s get boring after a while. To mix it up, I’ve found plenty of recipes using “zucchini noodles” instead of traditional pasta. Below is one of my favorites. I hope you enjoy. Bonus: add some fresh diced tomatoes if you have extra lying around.
ZUCCHINI SHRIMP SCAMPI
Yield: 4 servings
Total Time: 25 minutes
Ingredients:
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup chicken stock
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds (4 medium-sized) zucchini, spiralized
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in chicken stock and lemon juice; season with salt and pepper, to taste.
- Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
- Serve immediately, garnished with Parmesan and parsley, if desired.
Source: This delicious recipe brought to you by DAMN DELICIOUS - http://damndelicious.net/2015/01/24/zucchini-shrimp-scampi/