Hello Fellow Readers! This is a very special post today, because today I will be featuring a specialty made “flexitarian” pasta dish for the up and coming culinary website, Flex Your Food!
Flex Your Food offers a vast variety of recipes and articles showcasing fresh and wholesome foods from fabulous cooks all over the world and I am so incredibly thrilled to be featuring one of my favorite dishes on their website!
So for today’s post, I was inspired to make a bright, light and lemony shrimp scampi and with collaboration from the creator of Flex Your Food, Tessa, the addition of some gorgeous green zucchini as well.
This is one of my favorite dishes to make, one of the reasons because it is so fresh and so easy. The main attraction, wild caught shrimp-cooked to the perfect shade of pink. Fresh organic lemon, sliced as thin as you can is thrown in mid-way through, allowing the pulp to reduce with the light sauce. Organic green zucchini are cut at a large diagonal and caramelized with the garlic, giving you an extra eye appealing contrast as well as wholesome abundance. A tab of butter at the very end goes a long way and blends the entire dish together, providing you with the creamy scampi texture we all yearn for, yet with hardly any of the fat.
1/2 lb linguini
*We used fresh linguini, and this amount is enough for about 2-3people
4-5 shrimp/person, peeled and de-veined
2 small green zucchinis, sliced on a diagonal
2 garlic cloves, chopped
1 lemon, 1/2 sliced thin and other 1/2 for juicing
few sprigs of fresh oregano, chopped
1/2 Tb butter
1 tsp red pepper flakes
Olive oil for drizzling
Salt and pepper, to taste
1) Begin to get your water boiling for your pasta and cook pasta according to directions. I like to time it so that it is ready at about the same time my sauce is. Fresh pasta cooks much quicker than dry.
2) Heat a large pan on medium-high heat and coat with olive oil. Add garlic and cook for about 2 minutes. Add zucchini and cook for about 4-5 minutes until zucchini begin to caramelize.
3) Add red pepper flakes, salt and black pepper (I like the combo of both). Add fresh oregano and toss well for about a minute.
4) Add shrimp and lemon slicer salt). Season shrimp with salt. (I always season my “layers”, but never over salt). Cook shrimp until they JUST turn pink…don’t over cook, about 5 minutes. Squeeze lemon juice as shrimp cook.
5) If pan is getting dry, at a bit more olive oil. When shrimp are done, turn heat off and add butter. Toss well allowing butter to slowly melt.
6) When pasta is done, use a ladle or tongs and take the pasta directly from the boiling water and add it to your sauce pan. Toss to combine.
7) Garnish with fresh basil.