Shrimp and Zucchini Scampi over Angel Hair

• 8 oz angel hair pasta
• 12 oz large shrimp, peeled and deveined
• 2 medium zucchinis, thinly sliced into ribbons
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Grated Parmesan cheese, for serving (optional)

Steps

1. 1 Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Drain and set aside.
2. 2 In a large skillet, melt 2 tablespoons of butter over medium heat. Add shrimp and season with salt and pepper. Cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. 3 In the same skillet, add remaining 2 tablespoons of butter. Add garlic and zucchini ribbons, sauté for 3-4 minutes until zucchini is tender but still crisp.
4. 4 Deglaze the skillet with white wine, scraping up any browned bits. Stir in lemon juice and red pepper flakes.
5. 5 Return shrimp to the skillet along with the cooked pasta. Toss to coat everything in the sauce.
6. 6 Season to taste with salt and pepper. Stir in chopped parsley.
7. 7 Serve immediately, garnished with additional parsley and Parmesan cheese if desired.

Equipment

• Large skillet
• Pot
• Vegetable peeler or mandoline

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute scallops for shrimp for a luxurious twist.

Substitutions

• If white wine isn't available, use chicken broth.
• Use whole wheat angel hair pasta for added fiber.

Pairings

• Chardonnay or Pinot Grigio
• A chilled Sauvignon Blanc

Nutrition

Tips

• For extra flavor, marinate the shrimp in a bit of lemon juice and olive oil for 15 minutes before cooking.
• If you prefer a lighter sauce, reduce the amount of butter by half and add a splash of chicken stock.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to revive the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with extra butter to restore the sauce's richness.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ