Recipe by esactress
Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best part is? It's so light, feel free to go back for seconds, maybe even thirds! And Never fear, that "fat" is healthy fat (Monounsaturated fat aka MUFA) from the olive oil ;) The kind that's good for you!
- 4 green zucchini
- 3 -4 yellow squash
- 1 lb large shrimp, peeled & deveined
- 2 tablespoons olive oil, divided
- 4 garlic cloves, divided
- 2 tablespoons white wine
- 1⁄2 a lemon, juiced
- 2 tablespoons romano cheese, grated
- red pepper flakes, to taste
- 2 tablespoons parsley
- 1 tablespoon basil
- salt & pepper, to taste
Directions See How It's Made
- Rinse and pat dry all zucchini and squash. Remove the ends. Over a large bowl, with a vegetable peeler, peel all zucchini and squash lengthwise into linguini/pappardelle-like strips. Continue to peel until you see seeds. Discard seeded cores of zucchini and squash.
- Finely mince the garlic cloves. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. Once oil is heated, add the "linguini". Sauté for about 1 minute. Add half the minced garlic, generous amounts of salt and pepper, and sauté for 1 more minute, gently stirring/folding with tongs. Remove "linguini" from heat and reserve.
- To the same skillet, add the remaining 1 tablespoon of olive oil and heat. Add the remaining garlic and stir; do not burn garlic. When garlic is lightly toasted, add the shrimp, cooking for only 1 to 2 minutes, stirring occasionally. Add the white wine and let simmer for a few seconds.
- Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice. Add the "linguini", more salt and pepper and the grated cheese. Toss to combine, about 1 to 2 minutes. Transfer to a large dish and serve sprinkled with additional grated cheese and lemon wedges.