Shrimp and Zucchini Scampi Skillet

• 12 oz shrimp, peeled and deveined
• 1 medium zucchini, sliced
• 3 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Grated Parmesan cheese (optional, for serving)

Steps

1. 1 Pat shrimp dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add shrimp and cook for 1-2 minutes per side until pink and opaque.
4. 4 Remove shrimp and set aside.
5. 5 In the same skillet, melt butter and sauté garlic and zucchini until zucchini is tender.
6. 6 Add wine, red pepper flakes, and lemon juice to the skillet. Stir well.
7. 7 Return shrimp to the skillet and toss to coat in sauce.
8. 8 Sprinkle with parsley and cook for an additional minute.
9. 9 Serve immediately, garnished with Parmesan if desired.

Equipment

• Large skillet
• Tongs or spatula
• Cutting board and knife

Variations

• Add a splash of cream to the sauce for a richer texture.
• Include cherry tomatoes for added sweetness and color.

Substitutions

• Substitute zucchini with yellow squash or bell peppers.
• Use shrimp stock instead of white wine for a non-alcoholic option.

Pairings

• A crisp Chardonnay or Sauvignon Blanc complements this dish.
• Pairs well with a glass of sparkling water with lemon for a non-alcoholic option.

Nutrition

Tips

• For extra flavor, marinate the shrimp in a pinch of salt, pepper, and lemon zest for 15 minutes before cooking.
• If you don't have white wine, substitute with chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: This dish does not freeze well due to texture changes in the zucchini and shrimp.

Serving Suggestions

• Serve with a side of crusty bread to sop up the sauce.
• Pairs beautifully with a fresh green salad or roasted asparagus.

FAQ