Green & Yellow Squash 'linguini' W/ Shrimp Scampi
photo by DianaEatingRichly
- Ready In:
- 22mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 green zucchini
- 3 -4 yellow squash
- 1 lb large shrimp, peeled & deveined
- 2 tablespoons olive oil, divided
- 4 garlic cloves, divided
- 2 tablespoons white wine
- 1⁄2 a lemon, juiced
- 2 tablespoons romano cheese, grated
- red pepper flakes, to taste
- 2 tablespoons parsley
- 1 tablespoon basil
- salt & pepper, to taste
directions
- Rinse and pat dry all zucchini and squash. Remove the ends. Over a large bowl, with a vegetable peeler, peel all zucchini and squash lengthwise into linguini/pappardelle-like strips. Continue to peel until you see seeds. Discard seeded cores of zucchini and squash.
- Finely mince the garlic cloves. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. Once oil is heated, add the "linguini". Sauté for about 1 minute. Add half the minced garlic, generous amounts of salt and pepper, and sauté for 1 more minute, gently stirring/folding with tongs. Remove "linguini" from heat and reserve.
- To the same skillet, add the remaining 1 tablespoon of olive oil and heat. Add the remaining garlic and stir; do not burn garlic. When garlic is lightly toasted, add the shrimp, cooking for only 1 to 2 minutes, stirring occasionally. Add the white wine and let simmer for a few seconds.
- Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice. Add the "linguini", more salt and pepper and the grated cheese. Toss to combine, about 1 to 2 minutes. Transfer to a large dish and serve sprinkled with additional grated cheese and lemon wedges.
Questions & Replies
Reviews
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This dish is absolutely amazing! I loved everything about this, including how quick it is to prepare. I made this exactly as directed and would not change a thing. The herbs with the lemon and wine are delicious on the shrimp and so good on top of the squash "pasta". Healthy restaurant-quality meal, delicious and ready in minutes - just can't beat that - thanks for sharing the recipe! Made for the Best of 2012 event, recommended by JackieOhNo!
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Tweaks
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I am a cooking newbie, and this is honestly the best thing I've ever made. I adhered pretty closely to the recipe, while adding quite a lot of red pepper flakes for spice. The taste is phenomenal, made even better by the use of squash instead of pasta. My boyfriend cannot stop raving, and is "mad" at me for halving the recipe! I will definitely make this again... and again.