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Seasonal Recipes with Eli: Summer Squash and Zucchini

This week Maya Papaya CSA brought me something besides leafy greens, zucchini and yellow squash. I love these veggies and was excited to turn them into "zoodles" (zucchini noodles) using a 10 dollar spiralizer I bought from Wegmans.  
I no longer eat pasta for health reasons (grains arent healthy for you), but this pasta substitute is really the next best thing. The recipe I chose was "Shrimp Scampi with Zoodles" from the food network (so you know its good ). As usual I made some tweeks to the recipe. I added additional crushed red pepper since i like a little more heat. I also added some fresh squeezed lemon juice and shredded basil from my garden since I enjoy that "real" Italian flavor. I would recommend adding a third Zucchinni as the ratio of shrimp to zoodles was off. Here's the recipe:


6 tablespoons unsalted butter, cut into cubes
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
Finely grated zest of 1 lemon
1 1/2 pounds medium peeled and deveined shrimp, tails removed
Kosher salt and freshly ground pepper
6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)  
1/4 cup roughly chopped fresh flat-leaf parsley 

Special equipment- vegetable spiralizer

Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.

Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper. 

Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

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