Who’s Hungry? Scampi Stars Zucchini

It seems just like yesterday when everyone was obsessing about Carbs.  Oh wait, everyone is still obsessing about Carbs!  This blog stars zucchini as the pasta noodes in Shrimp Scampi.  Check out the recipe here.

Substituting zucchini for pasta noodles is a lot easier than using spaghetti squash. Spaghetti squash has to be baked for 45 minutes (heating up the kitchen in the summer!), cut apart and then scrapped to get all the squash out of the vegetable.  Who has time for all that work in the summer?  Not me!

 

Instead, use a vegetable slicer to get the zucchini read for the scampi!  Find a tri-blade spiral vegetable slicer on Amazon.com for just $18.50! Click here to order.

The vegetable slicer super easy to use.  Let’s try it with these six zucchini’s for our Shrimp Scampi recipe.  It literally takes about 3 minutes to do these 6 zucchinis!

img_7851

Watch the video to see exactly how it works! 

Pat dry the zucchini noodles to get rid of excess moisture.  Now that the “noodles” are ready, it’s time to get the Shrimp Scampi moving!

Start with some olive oil in a pan, and add garlic and onion, softening both.  The recipe calls for 3 cloves of garlic. I add about 5 cloves to give it an extra kick.

After letting it cook for about 10-12 minutes, add the shrimp, butter, and white wine.  You can substitute the white wine with chicken stock, but something about a 2 buck chuck bottle of Chardonny from Trader Joe’s makes this Scampi delish!img_7858

Cook for about 10 minutes, adding salt, red pepper and black pepper. I add a little more butter because butter makes everything better!  Then add the zucchini noodles, stir to coat the noodles and cook for a few more minutes.

When it’s about done, add the freshly grated parmesan cheese and some chopped parsely leaves.  Done and delish!img_7863

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced (I added 5!)
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup chicken stock (I used 1/2 cup of Chardonnay)
  • 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

 

About Cooking

daysunplanned View All →

Why Travel, Cooking and DIY? A creative type, I have always loved painting and decorating as a hobby. Upcycling is a real passion. My mom was a Home Ec teacher when we were growing up. I learned a lot from her and because I love hosting get-togethers, I had to step up my game in the kitchen as well. And lastly, my love of travel comes from my Grandma Schmitt.

An Illinois native, I worked in the White House Communications Agency early in my career (President Reagan), prior to returning to Illinois State University to finish my undergraduate and Master's. After a couple of post-graduate internships (minor league baseball and Big Ten Conference), I then worked in college athletics full-time for more than 22 years -- first at the University of South Carolina for 15 years and then at Santa Clara University for the last seven years. We moved to Tampa, Florida in Dec., 2016 after spending 8.5 years in Northern California.

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