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
  • 1/4 tsp sea salt
  • 8 oz penne rigate
  • 3 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
  • Pinch crushed red pepper flakes, optional
  • 2 large cloves garlic, finely minced 
  • 1/4 c dry white wine
  • 1 tbsp fresh parsley 
  • 3 tbsp butter
  • 1/4 c reserved pasta water
  • 3 tbsp Parmesan cheese, shredded 

Bring a large pot of water plus the sea salt 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-high heat.  Add the shrimp to the skillet and cook until pink, about 2 to 3 minutes.  Remove the shrimp with a slotted spoon, set aside and keep warm.  

Reduce the heat to medium.  Add the shallots, zucchini, red bell pepper, salt, pepper and red pepper flakes to the hot skillet and cook until the vegetables are crisp tender, about 1 to 2 minutes.  Stir in the garlic and cook for 1 minute longer.  Add the wine, butter and fresh parsley to the skillet.  Once the butter melts, continue to cook and stir the contents of the skillet for 2 minutes longer.  

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


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