Cook: Shrimp Scampi with Zucchini and Onions

The Second Floor Walkup team is on a New Year's Resolution diet (dog included).  We used FiberGourmet low-cal pasta (130 cals/ serving rather than the usual 200 cals).  With the low-cal pasta, the meal is about 375 calories per serving. This recipe is simple, delicious, nutritious, and affordable!  Recipe after the jump...


Shrimp Scampi with Zucchini and Onions
Prep Time: 15 minutes
Total Time: 45 minutes
Yield: 2 servings

8 oz extra large shrimp
2 servings pasta (4oz)
1.5 tbsp unsalted butter
1 tbsp garlic
1 medium sweet onion, sliced into thin rings
1 zucchini, sliced into thin pieces
0.25 oz shaved parmigiano-reggiano
1 tbsp fresh parsley, chopped
2 lemon wedges
salt and pepper

(1)  Peel and de-vein shrimp (or buy pre-cleaned); pat dry

(2)  Melt half of the butter in a saute pan

 
(3)  Add garlic and onions; cook until turning golden brown; remove and set aside

4.  Add zucchini to saute pan; sprinkle with salt and pepper; saute on high stirring frequently; remove after 5 minutes

(5) Cook pasta in salted water until slightly firmer than al dente
(6) Reduce heat to medium; add half of remaining butter to saute pan
(7) Sprinkle shrimp with salt and pepper; add to pan

(8)  Saute shrimp until pink; turning each piece once

(9)  Return all ingredients to pan, including pasta; stir in remaining butter, half of the parmigiano, and half of the parsley

(10)  Divide into two servings and top each plate with remaining parmigiano and parsley; serve with a lemon wedge

Notes:  For this dish, we remove the shrimp tails for ease of eating.  The tails can be left on, if preferred.  To make the low calorie version taste scrumptious, using high-quality imported parmigiano-reggiano is really important.  We used a mandoline slicer for the zucchini and onions.