Shrimp and Zucchini Scampi
Being stylishly domesticated is our goal over at Brunch and Sew. No it's not the antiquated woman stuck laboring in the house doing "the woman's work". Our vision is a woman who curates her life and loves making everything around her beautiful with the things she loves. She may love beautiful garments so she sews or enjoys eating and savoring great food so she cooks. That's our plan to create content for her. Hence, a new addition to the content we share, RECIPES. Our latest Shrimp and Zucchini Scampi.
.: WHAT YOU'LL NEED :.
+ 1 lb of raw, peeled and deveined shrimp (I purchased mine from Viet Hoa Market)
+ 2 zucchinis ( I purchased mine from the Memphis Farmer's Market)
+ 1 package (1 lb) of linguine
+ 1/4 cup of white cooking wine
+seasoning---lemon pepper seasoning, salt & pepper, peppercorn, red pepper flakes
+ 4 garlic cloves (peeled)
+ 4 tbsp of butter
+ fresh parmesan cheese
. : P R E P : .
Go ahead and boil your linguine before cooking your shrimp and zucchini. This recipe is maybe 30 minutes top. Pour the amount of water as instructed on package. Be sure to add butter and salt to your water. Drain and rinse with warm water
1. Rinse shrimp well and season with lemon pepper, salt and pepper, and red pepper flakes. Cover your pan with olive oil and heat on medium high. Cook shrimp for about 5 minutes on both sides or until brown. I like mine really brown so it was about 7-8 minutes. While your shrimp is cooking, cut your zucchini in slices. Peel and chop your garlic cloves
After your shrimp is brown, add 4 tablespoonsful of butter to skillet then add your zucchini and garlic and cook until brown scraping the pan also. Next pour the white wine and cook an additional 2-3 minutes. I also give the shrimp and zucchini a second little round of seasoning, I add just a little more red pepper flakes and lemon pepper to taste. Pour the entire contents of the pan which will be your shrimp, zucchini, and garlic into a large bowl with your linguine and toss well. Be sure to cover the noodles. I like to sear my scampi a second time to lock in the flavors and also brown it as well. So while browning, chop your parsley.
Garnish your scampi with parsley and shaved parmesan cheese and serve.
Hope you love the recipe. It is pretty simple yet it goes a very long way. If you cook the shrimp and zucchini recipe, We'd love to know. Share with me by using #brunchandsew