Pasta night, mostly vegetables
Shrimp Scampi on Zucchini Ribbons
Garlic, lemon, chili, and shrimp in a glossy pan sauce, piled on wide zucchini ribbons that still eat like noodles.
18minutes
2servings
28gprotein
280kcal est.
Method
- Shave zucchini into wide ribbons with a peeler. Stop at the seedy core. Salt lightly in a colander for 5 minutes, then pat dry.
- Pat shrimp dry and season. Heat oil in a large skillet over medium-high. Sear shrimp 1 minute per side; transfer to a plate. They are not done yet.
- Drop the heat to medium. Add butter, garlic, and chili. 30 seconds, no more — garlic turns bitter if you chat.
- Pour in wine, scrape the pan, and simmer 1 minute. Add zucchini ribbons and toss until just flexible, about 90 seconds.
- Return shrimp, add lemon zest and juice, parsley, and a grind of pepper. Toss until the shrimp are opaque. Serve immediately.
What we swapped
Zucchini ribbons instead of a half-pound of linguine. A splash of broth instead of a stick of butter.
