Summer Shrimp Scampi
The perfect light summer pasta- perfectly cooked buttery garlic shrimp cooked in a white wine sauce + fresh lemon zest and basil!
Ingredients
- ¾-1 lb of shrimp peeled and devained
- 3 tbsp butter divided 2/1 Healthy Option: olive oil or avocado oil
- 1 tsp minced garlic
- 1 tsp lemon zest
- ½ tsp parsley
- pinch of black pepper
- ¼ tsp garlic powder
- 1 cup cherry tomatoes sliced
- 1 large zucchini sliced
- ¼ tsp salt
- ¾ cup white wine this is for cooking, the cheap stuff will do!
- juice of 1 lemon
- 5 oz linguine noodles Healthy Option: whole wheat, gluten free, or veggie noodles
- ¼ cup reserved pasta water
- fresh basil
- ¼ cup parmesan cheese
Let's Make It
- Start by getting your water up to a boil, adding in the noodles and cooking aldente while you continue on to the next steps.
- In a large skillet over medium high heat, add in 2 tbsp of butter, onced melted add the shrimp- season with ¼ tsp salt, pinch of pepper, ¼ tsp garlic powder, ½ tsp parlsey and lemon zest.
- Cook shrimp until the turn a deep pink color and begin to get brown and slightly crispy, but not overcooked.
- Remove the shrimp from the skillet and set aside.
- Add in the zucchini and cook for 2-3 minutes, until it begins to get tender.
- Add in the remaining tbsp of butter, cherry tomatoes, garlic, lemon juice and white wine. Cook the wine down for about 3-4 minutes or until the veggies are tender.
- Add in ¼ cup of the resereved pasta water and then the cooked pasta, continue to cook for 2-3 minutes.
- Turn of the heat and top with basil and parmesan cheese.Enjoy!
- **** The shrimp can be swapped out for chicken!Follow each step the same, you will just need to cube the chicken and cook for a bit longer, until the chicken reaches an internal temperature of 165°.