Garlic Shrimp Scampi with Zucchini
Garlic, lemon and a little butter give this shrimp skillet familiar scampi flavor. Thin zucchini ribbons take the place of pasta, and a short cooking time helps keep them from turning soggy. Thaw the shrimp before you start so dinner can move quickly.
Ingredients
- 1 1/2 lb raw shrimp peeled and deveined
- 2 lb zucchini ends trimmed
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 2 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Peel zucchini lengthwise into wide ribbons; thinly slice the remaining centers. Pat thawed shrimp dry. Keep raw seafood and its utensils separate from ready-to-eat food.
- Heat oil in a large skillet over medium-high heat. Cook shrimp in two batches, about 2 minutes per side, until firm, pearly and opaque throughout. Transfer to a clean plate.
- Lower heat to medium. Add butter and garlic; stir 30 seconds without browning garlic. Add all zucchini, salt and pepper. Toss 3–5 minutes until just tender; use a deep skillet or work in batches if crowded.
- Return shrimp and any juices to the pan. Add lemon juice and parsley, toss briefly to heat through and divide into four equal portions with all sauce.