December 29, 2012

Shrimp Scampi with Zucchini & Penne Rigate

Need a meal that's just as delicious and satisfying as it is fast and easy to prepare?  Well, this recipe is for you!  It is one of my family's favorites meals and can be made in 15 minutes!  Serve with crusty bread and a glass of wine.  

Serves 3 to 4
  • 8 oz penne rigate
  • 2 tbsp extra-virgin olive oil 
  • 1/2 lb shrimp, peeled and deveined 
  • 1/2 shallot, finely minced
  • 1 c zucchini, julienned 
  • 1/4 c red bell pepper, diced 
  • 1/2 tsp salt, or to taste 
  • 1/4 tsp pepper, or to taste
  • 2 large cloves garlic, finely minced 
  • 1/4 c dry white wine
  • 2 tbsp fresh parsley, chopped  
  • 3 tbsp butter
  • 1/16 tsp crushed red pepper flakes
  • 1/4 c reserved pasta water
  • 3 tbsp Parmesan cheese


Bring a large pot of salted water to a boil.  Cook the pasta until al dente.  Reserve 1/4 c of the pasta water.  Drain the pasta and set aside.  

Meanwhile, heat the extra-virgin olive oil in a large skillet over medium heat.  Season the shrimp with salt and pepper.  Add the shrimp to the skillet and cook on both sides until pink, about 3 minutes (depending on the size of your shrimp).  Remove the shrimp with a slotted spoon; set aside and cover to keep warm.  

Add the shallots to the skillet, and cook for 1 minute.  Add the zucchini, and red bell pepper.  Season with salt and pepper.  Cook and stir until the vegetables are crisp tender, about 3 minutes.  Stir in the garlic and cook for 1 minute longer.  Add the wine, butter, pepper flakes, and fresh parsley to the skillet.  Continue to cook and stir for 2 minutes.  

Add the shrimp back into the skillet.  Pour the cooked pasta over all and stir well to combine.  Pour in the reserved pasta water.  Sprinkle the Parmesan cheese over all.  Season with salt and pepper, to taste. 


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