Zucchini & Squash 'Spaghetti'
Herbed with Sautéed Zucchini & Squash 'Spaghetti'
Ingredients:
1 pound large shrimp, peeled and deveined
5 large zucchini
3 tbsp olive oil
1 med onion, finely diced
Pinch of crushed red pepper
1 tsp dried oregano
6 garlic cloves, chopped
½ cup dry white wine
2 tbsp chopped fresh oregano or flat-leaf parsley
2 plum tomatoes, chopped and seeded
1 tbsp butter
Salt and freshly ground black pepper
Directions:
1. Cut the zucchini lengthwise into very long julienne using a mandoline. The zucchini should resemble strands of spaghetti.
2. Season shrimp with salt and pepper. In a 10- to 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, stirring, about 2 minutes.
3. Deglaze with white wine, stirring, until shrimp are just cooked through, about 30 seconds more or until shrimp is opaque. Set aside.
4. Heat the olive oil in a large skillet or pot. Add the onion, red pepper, and dried oregano.
5. Cook over medium heat until the onion is translucent, about 5 minutes. Add the garlic; cook about 1 minute.
6. Add the wine and julienne of zucchini. Raise the heat to high; cook just until the zucchini is tender.
7. Stir in the fresh oregano, tomatoes and butter.
8. Season to taste with salt and black pepper.
9. Top with shrimp and serve.
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