…and SO good! Last weekend I caught up with a friend I hadn’t seen for 14 years and we both love to cook, so we had to make some good stuff. Well, I sifted through tons of recipes that I’d been wanting to make and decided on one from a recent issue of Health Magazine. It was actually pretty easy to make, but packed with flavor! So, the main dish of the night was Zucchini ‘Pasta’ with Shrimp.
- 4 large zucchini (about 2 1/2 lb.) — why weigh the stuff? that would make it right/be too easy
- 1 1/2 tablespoons olive oil
- 1 pound large shrimp (about 22), peeled and deveined
- Salt and pepper
- 2 cups fresh corn kernels — I heard the freezer calling!
- 1 1/2 cups fresh peas — and that freezer called right back!
- 1/2 cup dry white wine — some people reading this blog are laughing at dry white wine. You just add water, right? I just went with the bottle that was open in the fridge, as I normally do.
- 2 tablespoons unsalted butter — because of my lactose issues, I used olive oil
- 2 tablespoons lemon juice
- 1/4 cup torn fresh basil
1. Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel), turning zucchini once you hit seedy core.
2. In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook, turning often, until just pink and cooked through, about 3 minutes. Transfer to a bowl.
3. Add corn and peas to skillet and cook, stirring, for 1 minute.
Add zucchini and wine. (Don’t worry about crowding skillet; zucchini will wilt.)
Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter (or oil) and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more.
Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.
Prior to this we enjoyed some great figs with goat cheese, prosciutto and honey.