Zucchini Linguine

I am a bad Clemenza. While I look more Italian than either of my brothers, I don’t eat like an Italian. Growing up, I hated some Italian classics. I didn’t like pizza (sadly, I outgrew that pretty quickly freshman year of college) or spaghetti and meatballs. Not all that much has changed and although I can really dive into a flavorful pasta dish, I don’t crave it.

Funnily enough, I love mock pasta. By using a vegetable peeler and creating zucchini ribbons, you can sauté or steam your way to a delicious and light meal.

Using zucchini pasta in lieu of regular pasta is such an easy way to lighten up meals and up your veggie in-take. Plus we are finally in zucchini season! While I am so sad to say goodbye to all of those delicious winter squashes, zucchini are great additions to a lot of meals.

A great topping to your mock pasta is a meal straight from Papa Clemenza. My dad is an amazing cook. He usually takes a dish and focuses on it until he has perfected it. His Shrimp Scampi is a great example. The original recipe comes from the Barefoot Contessa but he has tweaked it in certain ways to make it truly amazing. It’s also a fairly simple meal that easily impresses. By serving the shrimp over “zucchini pasta” you can make it just a bit healthier and lighter. Here is the recipe:

Shrimp Scampi over Zucchini Linguine

Ingredients:

2 Zucchini

3 tablespoons unsalted butter

2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/2 cup of white wine

3/4 cup plus 1 Tblsp of chicken broth

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

lemon juice (1lemons)

1/8 teaspoon hot red pepper flakes

Salt

Using a vegetable peeler, peel your zucchini into ribbons. Make sure you turn the zucchini ever so slightly after each peel to evenly shred the squash evenly. Put your squash spaghetti aside.

In another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Careful not to burn the garlic. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove the shrimp once cooked.

Add 1/2 cup of white wine to pot and bring to simmer. Add 3/4 cup of chicken broth. sprinkle red pepper flakes and again bring to a simmer. Add lemon juice & zest and then remove from the heat. Pour shrimp into the sauce mixture and toss to combine.

Sauté the zucchini in a tablespoon of broth for about 5 minutes or until soft.

Serve shrimp and sauce over the zucchini linguine and sprinkle with parsley.

Serve & devour!

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