Zucchini Pasta Shrimp Scampi Food

ZUCCHINI PASTA SHRIMP SCAMPI

Steps:

• Cut zucchini into noodles using a spiralizer (fitted with the large shredding blade). Let sit in a colander.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add chicken broth, lemon zest, 1/2 the lemon juice, and chile-garlic sauce. Add the zucchini noodles; season with salt and pepper and toss to coat. Cook until tender, about 2 minutes. Add shrimp; cook and toss until warmed through, about 2 minutes more. Top with Parmesan cheese.

TAGLIATELLE WITH SHRIMP, ZUCCHINI AND CHERRY TOMATOES

Steps:

• Bring a large pot of well-salted water to a boil over medium heat.
• Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low.
• Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately.
• Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water.
• Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
• To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape.

ZUCCHINI SHRIMP SCAMPI RECIPE BY TASTY

Steps:

• Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
• Heat the oil over medium-high heat in a large, nonstick skillet.
• Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes.
• Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
• Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
• Sprinkle with chopped fresh parsley leaves and serve.
• Enjoy!

SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Steps:

• Heat butter and olive oil in a non-stick pan over medium low-heat. Add garlic and sauce for 1 minute. Add shrimp, salt, red pepper flakes and black pepper. Continue to saute, stirring often, for a couple of minutes (about 3-4) until shrimp turn pink.
• Add white wine, lemon zest, lemon juice and lemon slices. Bring to a boil and continue to cook for 1 minute. Stir in zucchini noodles and toss with shrimp to combine. Cook for another minute making sure not to overcook or the zucchini noodles will become mushy.
• Remove from heat, add parsley and toss. Season with salt and pepper.

SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Steps:

• Zucchini Noodles (spaghetti).
• There are 3 methods you can use.
• If you have a mandolin, adjust to julienne setting and CAREFULLY slice zucchini into strips.
• There are vegetable "julienne" peelers which do an EXCELLENT job of doing this and can be found in just about any kitchen supply store nowadays.
• If you are handy with a knife, you can slice them by hand, but this is very labor and time intensive.
• * We recommend getting the vegetable "julienne" peeler. It is safe and effective.
• Making the scampi:.
• In medium hot large sauté pan, add oil, garlic, onion, and red pepper flakes until translucent (about 1 minute).
• Add shrimp and cook JUST until turning pink (2-3 minutes) remove from pan and reserve on plate.
• * Don't worry, they will finish cooking later.
• Add wine and lemon juice and reduce for 2-3 minutes.
• Add zucchini noodles and shrimp back to pan and toss carefully for another 2-3 minutes.
• Add the tomato and herbs and season with salt and pepper to taste.
• Serve immediatel.

WHOLE30 SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Steps:

• Begin by mixing together 1 tbsp oil, 1 clove garlic. Brush over the shrimp and let marinate for 30 minutes. (optional, but gives the shrimp more flavor)
• Heat remaining 2 tbsp oil in a large sauce pan to medium high heat. Add shrimp and cook for 1-2 minutes per side (the shrimp won't be cooked through). Set aside, keeping oil on the pan. Keep pan hot.
• Now add remaining garlic and saute for 1 minute, until fragrant. Toss in lemon juice, chicken broth, and zest. Cook for another 3 minutes until sauce is reduced.
• Add ghee (or butter) to the pan. Continue to cook for another 3 minutes until sauce begins to thicken.
• Add shrimp back to the pan and cook for another 2 minutes per side, coating with the sauce along the way.
• To make the zucchini noodles, spiralize your zucchini. Add about 1 tbsp oil, and either bake at 375 for 10 minutes, or saute with oil for 5 minutes. You can also serve raw.
• Toss shrimp and sauce with zucchini. Top with fresh parsley to serve.

RIBBONY SHRIMP AND PASTA SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
• While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
• Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
• Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
• Season with additional salt and pepper. Divide among 4 bowls and top with the chives.

ZUCCHINI NOODLE SHRIMP SCAMPI

Steps:

• Make zucchini noodles using a spiralizer or julienne peeler.
• Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
• Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.