Shrimp Scampi with Sourdough Spaghetti
Ingredients:
Prep time: 20 minutes | Cook time: 20 minutes | 40 minutes start to finish | Serves 2-4 | Est. Calories per serving: 332-665
Spaghetti:
- 1/2 bag Kaslo Sourdough Spaghetti
- 1 large or 2 small yellow zucchini
- 1/4c. butter
- 1/4c. Dry white wine (like the Mission Hill Sauvignon Blanc pictured in this recipe!)
- 1 large clove fresh garlic
- Juice of 1 lemon
Shrimp:
- 1 bag raw large shrimp
- 2tbsp. butter
- 1 large clove fresh garlic
- 1tbsp. chopped fresh parsley
- S&P to taste
Toppings:
- Grated Parmesan
- Fresh parsley
- Fresh cracked pepper
Instructions:
- Bring a large pot of salted water to boil, and cook the spaghetti according to the package instructions (about 8 minutes). While your spaghetti is cooking, pour the shrimp into a large bowl, and fill with cold water to thaw.
- Strain, add a splash of olive oil (to keep the noodles from sticking), and set aside.
- Wash zucchini(s), and get out your spiralizer! Spiralize the zucchini, remove the inner seeds, pat dry, and set aside on a dry tea towel (the more moisture removed, the better!). Remember when spiralized vegetables were the ‘it’ thing in 2016? I still love ’em! Speaking of which, this winter watch out for my spiralized scalloped potatoes – the prettiest Christmas dinner dish that will grace your table!
- Back to business – sauté the zucchini curls in a large pan with a pat of butter over medium heat until al dente, about 6 mins. Strain zucchini and set aside (leave in colander to continue draining liquid).
- Now that your spaghetti and zucchini are cooked and set aside, let’s turn our focus to the now-thawed shrimp. Shrimp: Remove the shrimp tails and shells, rinse, and add to a skewer. Prepare 1 skewer per person dining (we made 4 skewers).
- Put the skewers into a casserole dish for easy transfer to the barbecue. If not using a barbecue, put the skewers directly into a large pan on the stovetop.
- In a small bowl, mix butter, garlic and parsley. Melt 30 seconds in microwave, whisk, and brush onto the shrimp skewers.
- Bbq (or pan fry) shrimp 5-7 minutes, turning once, until cooked through (be careful not to overcook). Brush with more of the butter mixture after turning.
- Back in the pan, melt butter, and add garlic, wine, and lemon juice. Once bubbling over medium-low heat, add the zucchini and spaghetti back to the pan, toss well, and heat through.
- Serve with extra pepper, and enjoy! Not only does it taste wonderful, this dish is truly gorgeous and looks like it came straight out of a magazine!
