So naturally, I found this recipe on Pintrest (where all new recipes come from). This one is from a blog by Kelly Senyei. After my dad told me about the large amount of zucchini the small garden in our backyard was producing, I found myself looking for some good recipes to put our crop to use!
This one especially stuck out to me because:
1. I love cooked zucchini
2. I love shrimp
3. Most importantly, I love wine. Normally when I find a recipe that involves wine I try to make use of it just so I have an excuse to buy a bottle of wine!!!
So I thought this recipe was cool because it was like a shrimp scampi, but obviously without any noodles. So no noodles = gluten free!
Because of what was available to me, I decided to use both zucchini and yellow squash. I cut off the top and bottom and halved the squashed after washing them (I left the skin on). I then used a mandolin to slice each half of squash into small slices slightly smaller than 1/4 inch wide. I think a food processor would also work for this, you would just have to figure out the right blade and setting!
Next, I worked on cooking the shrimp in the garlic, olive oil. I added a couple dashes of crushed red pepper for an extra kick but it's all up to what you like.
After the shrimp were fully cooked, they were removed from the pan and the liquid was left in the pan. It is important to leave the liquid in the pan because it will be used to create a sauce for the zucchini. Adding the white to the pan with the lemon juice allows the solids from the shrimp to be scrapped from the pan. This adds some extra flavor to the sauce. This is called a reduction sauce! (After adding the white wine, I obviously went right ahead and poured myself a glass!)
I proceeded to add the zucchini to the reduction sauce to cook. I also added a can of diced tomatoes with garlic seasoning. I thought this would add some extra flavor to the sauce.
Once the zucchini was "al dente" if you will, I added the shrimp back in and Voila!
This is a great summer dish. Not to mention the zucchini is a low carb veggie, high in Vitamin C, and the shrimp is a low fat high protein source. Also, it's gluten free & dairy free!!!! It is also a one pan dinner! I don't think it can get any better than that!
Enjoy!
The link to the original recipe:
(http://www.justataste.com/2014/07/skinny-shrimp-scampi-zucchini-noodles-recipe/)
