Ribbony Shrimp and Pasta Scampi

Name: Ribbony Shrimp and Pasta Scampi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 237 milliliters cherry tomatoes, halved; 2 Tbsps chopped fresh chives; 4 cloves garlic, finely chopped; 4 servings Kosher salt; 118 milliliters low-sodium vegetable or chicken broth; 2 Tbsps olive oil; 1 pinch Pinch crushed red pepper flakes, optional; 454 grams peeled and deveined medium shrimp, tails removed; 227 grams whole wheat spaghetti; 1 yellow squash; 1 zucchini

Ribbony Shrimp and Pasta Scampi

Ribbony Shrimp and Pasta Scampi might be just the Mediterranean recipe you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 405 calories, 34g of protein, and 10g of fat per serving. This recipe serves 4. Head to the store and pick up pepper, kosher salt, spaghetti, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the spaghetti and cook according to package directions for al dente.

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Spaghetti

While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.

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Vegetable

Squash

Pasta

Seeds

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Peeler

Colander

Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.

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Water

Squash

Pasta

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Bowl

Toss the shrimp with 1/2 teaspoon kosher salt and some pepper.

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Kosher Salt

Pepper

Shrimp

Heat 1 tablespoon oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute.

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Tomato

Garlic

Pepper

Shrimp

Spread

Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed.

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Olive Oil

Squash

Broth

Pasta

Add the pasta water a bit at a time, if needed, if the noodles seem dry.

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Water

Pasta

Season with additional salt and pepper. Divide among 4 bowls and top with the chives.

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Salt And Pepper

Chives

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Bowl

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 237milliliters

cherry tomatoes, halved 2Tbsps

chopped fresh chives 4cloves

garlic, finely chopped 4servings

Kosher salt 118milliliters

low-sodium vegetable or chicken broth 2Tbsps

olive oil 1pinch

Pinch crushed red pepper flakes, optional 454grams

peeled and deveined medium shrimp, tails removed 227grams

whole wheat spaghetti 1

yellow squash 1

zucchini

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.