Lemony Shrimp Over Zucchini

Great recipe for a week night!  Quick and easy. Adapted from Lidia’s Celebrate Like an Italian.

 

Lemony Shrimp Over Zucchini

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

IMG_0835 4

 

Ingredients

For the Zucchini

  • 3 tablespoons extra-virgin olive oil
  • 4 medium zucchini, cut into matchsticks
  • 1/2 teaspoon kosher salt
  • 1/8 crushed red pepper flakes
  • 1/4 teaspoon dried oregano

 

For the Shrimp

  • 3 tablespoon extra-virgin olive oil
  • 2 pounds extra large shrimp, peeled and deveined
  •  1 teaspoon kosher salt
  • 6 cloves garlic, finely chopped
  • 3 tablespoons unsalted butter, cut into bits
  • 1 cup dry white wine
  • grated zest and juice of 1 lemon
  • 3 tablespoon chopped fresh Italian parsley
  • 2 to 3 tablespoon bread crumbs

 

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and red pepper flakes. Cook until the zucchini begins to wilt, about 5 minutes. Sprinkle with the dried oregano and remove from heat. Set aside and keep warm.
  2. Heat olive oil in another large skillet over medium-high heat. Add the shrimp and season with salt. Sear quickly on each side, about 1 minute per side. Remove to a plate.
  3. Add butter to the pan and add the garlic, cook till sizzling, about 2 minutes. Add the wine, lemon zest, and lemon juice and bring to a boil. Add the shrimp back into the pan and sprinkle with bread crumbs to thicken the sauce. Serve over the zucchini.[/recipe-direction]

 

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