Ribbony Shrimp and Pasta Scampi

» Ribbony Shrimp and Pasta Scampi
Ribbony Shrimp and Pasta Scampi


  • 1 zucchini
  • 8 ounces whole wheat spaghetti
  • 1 yellow squash
  • 2 tablespoons olive oil
  • 1 peeled and deveined medium shrimp, tails removed
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes, optional
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, finely chopped
  • Kosher salt
  • 1/2 cup low-sodium vegetable or chicken broth
  • 2 tablespoons chopped fresh chives


Take a large pot of salted water to a boil. Add the spaghetti and cook following package directions for al dente.

In time the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, utilizing 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.

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

Put the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without moving, until just turning pink around the edges, about 2 minutes.Move 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. Then 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. Then add the pasta water a bit at a time.Serve.

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