The title seems a bit long for a dish that didn’t take much time to make and took even less time to devour. I was going to say scampi since (in my head) that is the shorthand for shrimp that is adorned heavily with garlic and butter and a splash of lemon. So, in preparing to right this post, I looked up scampi to say something appropriately pithy and found out that scampi is not in fact what I thought (and most everyone else thought) it was.
Thanks to a very cool shrimp scampi article from the NY Times, I learned what scampi really are: “tiny, lobster-like crustaceans with pale pink shells, also called langoustines” and I was reassured that I was not the only one assuming that scampi was actually the sauce. SO, instead of calling this a scampi, which it really IS as accepted vernacular, let’s just call it luscious shrimp drenched in lemon, garlic, and butter. Sound good?
I cheated a bit on this dish and bought shrimp already steamed and peeled from the market which is perfectly acceptable, you just need to be careful about overcooking them. You can use your favorite pasta or no pasta at all. I did a combination to suit all the tastes at the table and used an angel hair since that is what I had on hand. Linguine would be great too!
Lemon brightens the dish at the very end and I garnished with a bit of lemon zest. High temps are still in force this week, like summer’s last hurrah. This shrimp dish would be delicious anytime, but it was particularly welcome on a hot summer day and can be ready super quick!
Happy last days of summer eating! I am really looking forward to the cool down and Autumn foods – how about you?
- 2 medium zucchini spiralized
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup Olive Oil
- 1 pound medium shrimp, already cooked
- 4 cloves garlic, pressed/minced
- 1/2 – 1 teaspoon red pepper flakes, to your taste
- 1/2 cup pasta water
- 7-8 oz of pasta of your choice
- Juice of 1 lemon (start by using half and then increase to taste)
- 1 – 2 tablespoons of lemon zest
- Freshly grated Parmesan to your taste
- Garnish with chopped fresh parsley leaves
- Salt and pepper to taste
Spiralize your zucchinis and set aside. Set pasta water to boil according to package directions.
I like my zucchini noodles a bit firm so definitely adjust cooking time to your preference. Add butter, olive oil, garlic, red pepper flakes to large pan over medium to high heat. Once the garlic is cooking (but not brown), add some of the pasta water and lemon juice, stir until combined, and then add your zucchini zoodles. Cook for approximately 3 minutes, tossing to coat. Drain pasta, reserving some of the water in case you need it for your sauce. Add shrimp to pan and toss for about 1 -2 minutes to warm and coat them. If they are already cooked, you don’t want to overcook them!
Steadily add the pasta to the pan and sauce and keep tossing (I use tongs!) until coated. Cooking your zoodles, heating the shrimp, and adding the pasta should only take about 5 – 6 minutes total. Taste and check texture of zoodles. Salt and Pepper to taste.
Serve with lemon zest, chopped fresh parsley, and Parmesan cheese. Enjoy!