Health

Zucchini "Pasta" with Shrimp

zucchini-pasta-shrimp Photo: Romulo Yanes

Ingredients

  • 4 large zucchini (about 2 1/2 lb.)
  • 1 1/2 tablespoons olive oil
  • 1 pound large shrimp (about 22), peeled and deveined
  • Salt and pepper
  • 2 cups fresh corn kernels
  • 1 1/2 cups fresh peas
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1/4 cup torn fresh basil

Preparation


1. Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel), turning zucchini once you hit seedy core.

2. In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook, turning often, until just pink and cooked through, about 3 minutes. Transfer to a bowl.

3. Add corn and peas to skillet and cook, stirring, for 1 minute. Add zucchini and wine. (Don't worry about crowding skillet; zucchini will wilt.) Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more. Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 6

Nutritional Information

Calories per serving: 238
Fat per serving: 9g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 16g
Carbohydrate per serving: 22g
Fiber per serving: 5g
Cholesterol per serving: 105mg
Iron per serving: 2mg
Sodium per serving: 550mg
Calcium per serving: 86mg

Good to Know

To create this "pasta," use a vegetable peeler to shave the zucchini into thin ribbons. Discard the peel, and go until you hit the seedy core.