Mediterranean Shrimp and Zucchini Linguini

Posted on: Tuesday, September 20, 2011

As two Pisces growing up on Cape Ann, we became big fans of seafood at an early age. While most 7 year olds were eating crackers with peanut butter, we preferred crackers with smoked bluefish. As an ode to our childhood, we made this colorful shrimp dish!

Mediterranean Shrimp

1 lb uncooked shrimp (veins and shells removed) 
2 T EVOO 
2/3 c white wine (whatever you’re drinking!) 
2 minced garlic cloves 
2-3 T capers (we’re caper fans, you may want to use less) 
1 c chopped Kalamata olives 
2 c chopped tomatoes 
1 t dried oregano 
2 T chopped fresh parsley 
salt and pepper throughout

Heat EVOO on medium heat. Add the garlic, capers, Kalamata olives, chopped tomatoes, oregano and saute for 5 minutes until sizzling and aromatic. Turn up the heat to medium-high and add the wine to deglaze the pan and meld the flavors. Turn the heat back down to medium-low and add the shrimp and 1 T parsley. Cook the shrimp for 3-4 minutes or until pink. Add the remaining parsley before serving.

Zucchini Linguini with Lemon  
We wanted to spice up a typical shrimp scampi pasta base, so decided to incorporate zucchini ribbons.

1 lb linguini  

1 large zucchini 
2 T EVOO 
2 T butter 
juice of 1 lemon 
1 minced garlic clove 
1 T chopped fresh parsley 
1/4 c Parmesan cheese 
salt and pepper throughout

Cook the pasta in boiling salted water until al dente. Using a potato peeler, peel off strips of zucchini, skin and all until you reach the seeds. Set the ribbons in a bowl and toss with the lemon juice. Over medium heat, saute the garlic, EVOO and 1 T butter for 2 minutes. Add the lemony zucchini and saute for another 3 minutes. Add 1/2 a ladle of pasta water to the pan, and turn up the heat to medium-high. Add the al dente pasta to the pan and toss for a couple of minutes longer. Remove from heat and stir in the extra T of butter and cheese. Feel free to grate extra cheese for serving. Great for a party of 4!

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