Shrimp Scampi Zucchini Fettuccine
Shrimp Scampi Zucchini Fettuccine! This pasta dish is loaded with flavors of fresh herbs, sautéed zucchini, and lemony shrimp! Not only is it vibrant and fun but it is SO delicious!
Ok have you seen the size of these shrimp?! They are the perfect size for a delicious scampi pasta. Shrimp is honestly good at any time of the year. it’s perfect in the summer when you’re at the beach or a backyard BBQ. But at the very same time it is super festive around the holidays, in a pasta dish or as an appetizer in a seafood tower. This pasta can also go both ways as well. Super summery when its warm out or great for a holiday meal if you’re trying to get in the spirit of the season.
You can’t go wrong because it’s great for a weeknight dinner, but it’s also decadent enough for a weekend. Whatever you choose and whenever you choose to do it, add this to your list of pasta dishes to make. This was our first time trying a scampi pasta dish, and wow, we can’t believe we’ve never tried it before. It’s herby, it’s buttery, it’s delicious, and it’s FUN!
Ingredients:
4 tablespoons olive oil
1 lb jumbo shrimp peeled and deveined
Salt and pepper
1 chopped shallot
1 chopped garlic clove
2 small zucchini thinly sliced
Red pepper flakes
4 tablespoons butter
1 lemon juiced and zested
1/2 cup white wine
3 sprigs fresh thyme leaves
2 tablespoons fresh oregano
1/4 cup chopped parsley
1 lb fettuccine or linguine
Directions:
Heat olive oil in a large skillet, when shimmering add shrimp. Season with salt and pepper turning over after pink on both sides. Remove to a platter.
Add shallot and garlic. When garlic sizzles, add zucchini and more olive oil if needed. Sauté a few minutes. Add butter, red pepper, lemon and wine. Bring to boil, add thyme and oregano and simmer a few minutes.
Meanwhile cook the pasta saving 1 cup pasta cooking water. Add the pasta and shrimp to skillet, tossing to combine. Add parsley and additional cooking water.
