This simple shrimp sauté was adapted from a recipe on the Food 52 website entitled, “Shrimp with Lemon, Garlic, and Parsley.”
2 medium zucchini
1 pound medium shrimp, peeled and deveined
Handful of fresh, chopped, flat leaf parsley
4 cloves garlic, minced
1 lemon (zest and juice)
3 TBS butter
Sea (or kosher) salt, freshly ground pepper, red pepper flakes
1/2 pound of linguini fini (or thin spaghetti)
1. Spiralize the zucchini using the “spaghetti” blade. Trim to manageable lengths. Place in a colander. Sprinkle with a little salt and let drain.
2. Peel and devein a pound of medium shrimp. Set aside on a few paper towels to absorb extra liquid.
3. Break the strands of linguini in halves. Cook linguini in salted water according to package directions. When it’s done, reserve a cup of the starchy water in case you need to loosen the sauce, then pour the pasta, water and all, over the zucchini in the colander. Return to the pot to keep warm while you cook the shrimp. You might want to add a little olive oil to keep the strands from sticking.
4. Coat a large saute pan with olive oil. Heat over medium heat. Add the minced garlic and a small shake of red pepper flakes. Cook for a minute or so, being very careful not to burn the garlic. Add the shrimp in one layer in the pan. Season with salt and pepper and sprinkle on the lemon zest. Turn the shrimp after a minute or two. They cook very quickly. Add the butter and the juice from the lemon. Sprinkle with the parsley.
5. If your sauté pan is big enough, add the zucchini/pasta mixture to the shrimp. If not, pour the mixture over the pasta combo in a serving bowl, making sure to get all the juices.
Note: You could substitute chopped basil for the parsley. If you choose to do that, you could add some pesto to the zucchini/pasta combo when you return it to the pot to stay warm. Or you could simply chop a few scallions and sprinkle them on top for a touch of onion flavor.