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.

Lori Powell
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

238 calories; fat 9g; saturated fat 3g; mono fatg; poly fatg; protein 16g; carbohydrates 22g; fiber 5g; cholesterol 105mg; iron 2mg; sodium 550mg; calcium 86mg.