Shrimp Scampi with Zucchini and Tomato Pasta

August 11, 2010 VIP Guest Blogger

Note: This is the first post by Katie Goodman, our new Family Food & Good Life Expert. Katie will be writing cross the Skimbaco network blogs, and sharing her recipes like this one at Skimbaco Food, launching later this fall.

Katie Goodman, zucchini recipe, shrimp scampi

Zucchini is a great starter vegetable for someone who’s new to gardening. It’s easy to grow and even just one plant produces a seemingly endless supple of the vegetable. But, there is often the problem of what to do with all the zucchini! And one of the ways people deal with that problem is by pawning it off on their neighbors. August 8th was National Zucchini Day, often celebrated by ditching excess zucchini on the doorsteps of neighbors.

Katie Goodman, zucchini recipe, shrimp scampi

I created this recipe for Shrimp Scampi with Zucchini and Tomato Pasta last year during the summer gardening season as a way to deal with my excess zucchini problem. I was growing one plant and my neighbor grew several. I love zucchini, but by August the supply so outweighs the demand. Some blossoms seem to transform into baseball bat sized zucchini overnight. Between the two of us, there was a definite zucchini problem.

Did anyone ditch their zucchini on your doorstep? Or do you have an excess yourself?

Shrimp Scampi with Zucchini and Tomato Pasta

serves 2

• 2 large handfuls of shelled and deveined shrimp, frozen
• 2 Tbs butter
• 1 Tbs olive oil
• 2 cloves garlic, minced
• 1/3 cup white wine
• 2 Tbs lemon juice
• 1 Tbs parsley
• 1 large zucchini, grated
• 4 handfuls of tomatoes (mixture of yellow pear and grape)
• salt and pepper to taste
• freshly grated Parmesan cheese
• cooked pasta for 2

Melt butter over medium high heat, until bubbly. Add shrimp and saute shrimp in butter until cooked through. Add garlic, saute one minute more. Add white wine and lemon juice. Simmer sauce until thickened, about 2 minutes. Set aside in a large bowl. Add olive oil to pan and heat. Saute grated zucchini for 2 minutes. Add tomatoes and parsley and cook an additional minute. Combine zucchini and tomatoes, shrimp with sauce, and pasta in a large bowl. Serve with freshly grated Parmesan.

Katie Goodman, zucchini recipe, shrimp scampi

You might also like:

Flatbread Pizza with Sausage and Zucchini
No-Bake Grilled Vegetable Lasagna
Grilled Vegetables with Flatbread and Walnut Dressing
Zucchini Apple Spice Muffins

goodlifeeats2Written by Katie Goodman. Katie Goodman is Skimbaco’s Family Food & Good Life Expert. This mother of two, believes that part of the goodness in life is sharing good food with friends and family. She’s a SAHM determined to make family meal time a priority while providing a variety of healthy and delicious food choices. Katie blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life. Katie also contributes to Craftzine, Tablespoon, and Paula Deen Online.

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VIP Guest Blogger

Occasionally you can find guest posts on Skimbaco Lifestyle by carefully selected and distinguished writers and experts on their own field. We call them all VIP Guest Bloggers. You can read more about guest blogging opportunities and some of the past posts.

Comments (3)

  1. I should have realized when I saw the photo of your shrimp scampi on FoodGawker that it was yours Katie! Your photography is always so bright and beautiful. Glad to see you’re keeping busy posting here :) Great recipe.

  2. This looks gorgeous and delicious. I love the way the cherry tomatoes in your picture have burst open from the heat! I make another version of this and call it “summer pasta” but I look forward to trying your recipe this week.

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