Shrimp and Zucchini Scampi
I've done a lot of cooking over the past month. I've reunited my palette with self care and it's a celebration of renewal and being present. Over the past few years, I worked and worked and worked and worked and ate plenty of fast food. I felt terrible emotionally. I knew it had to come to an end and I had to begin making time to savor the moments in my life. Hence, I work in the day and the entire time while working I am thinking about what I'll cook for dinner. Shrimp and Zucchini Scampi it was this Monday.
.: WHAT YOU'LL NEED :.
+ 1 lb of raw, peeled and deveined shrimp (I purchased mine from Viet Hoa Market)
+ 2 zucchinis ( I purchased mine from the Memphis Farmer's Market)
+ 1 package (1 lb) of linguine
+ 1/4 cup of white cooking wine
+seasoning---lemon pepper seasoning, salt & pepper, peppercorn, red pepper flakes
+ 4 garlic cloves (peeled)
+ 4 tbsp of butter
+ fresh parmesan cheese
. : P R E P : .
Go ahead and boil your linguine before cooking your shrimp and zucchini. This recipe is maybe 30 minutes top. Pour the amount of water as instructed on package. Be sure to add butter and salt to your water. Drain and rinse with warm water.
1. Rinse shrimp well and season with lemon pepper, salt and pepper, and red pepper flakes. Cover your pan with olive oil and heat on medium high. Cook shrimp for about 5 minutes on both sides or until brown. I like mine really brown so it was about 7-8 minutes. While your shrimp is cooking, cut your zucchini in slices. Peel and chop your garlic cloves.
After your shrimp is brown, add 4 tablespoonsful of butter to skillet then add your zucchini and garlic and cook until brown scraping the pan also. Next pour the white wine and cook an additional 2-3 minutes. I also give the shrimp and zucchini a second little round of seasoning, I add just a little more red pepper flakes and lemon pepper to taste. Pour the entire contents of the pan which will be your shrimp, zucchini, and garlic into a large bowl with your linguine and toss well. Be sure to cover the noodles. I like to sear my scampi a second time to lock in the flavors and also brown it as well. So while browning, chop your parsley.
Garnish your scampi with parsley and shaved parmesan cheese and serve.
Hope you love the recipe. It is pretty simple yet it goes a very long way. I had leftovers for 2 days. If you cook the shrimp and zucchini recipe, I'd love to know. Share with me by using #byandreafenise