Garden Herb Shrimp Scampi

Garden Herb Shrimp Scampi brings together plump wild shrimp, crisp zucchini and summer squash ribbons, and fresh asparagus in a light, garlicky lemon sauce. Topped with Parmesan and herbs, it’s a quick, healthy, and elegant meal perfect for spring or summer dinners.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 medium zucchini

2 medium yellow summer squashes

16 frozen raw wild Argentine red shrimp (16 to 25 ct.), thawed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 cup fresh asparagus tips (about 2 ounces)

1 teaspoon coarsely ground black pepper, plus additional to taste

½ teaspoon sea salt, plus additional to taste

½ teaspoon crushed red pepper, plus additional to taste

4 large cloves garlic, minced (2 tablespoons)

¼ cup 33% less-sodium chicken broth

1 tablespoon lemon zest

3 tablespoons fresh lemon juice, plus additional to taste

2 tablespoons freshly grated Parmesan cheese

Green onion curls, for garnish

Italian parsley, for garnish

Directions

Using a vegetable peeler, slice zucchini and summer squashes into ribbons. Discard seeded centers; set ribbons aside.
Peel shrimp, leaving tails intact. Pat shrimp dry with paper towels. In a large nonstick skillet, heat oil over medium-high heat. Add the shrimp in a single layer. Cook for 2 to 4 minutes or until lightly seared and shrimp reach 145°F, turning halfway through. Transfer shrimp to a plate. Slightly cool skillet.
For the sauce, in the same skillet, melt butter over medium-low to medium heat. Add asparagus tips, 1 teaspoon black pepper, ½ teaspoon salt and ½ teaspoon red pepper. Cook for 1 to 2 minutes or until asparagus tips just begin to soften, stirring frequently.
Add garlic to asparagus; cook for 30 seconds or until garlic is golden and fragrant. Stir in broth, lemon zest and 3 tablespoons lemon juice. Add zucchini and summer squash ribbons; gently stir to coat. Cook for 1 to 2 minutes or until vegetables are crisp-tender, stirring frequently.
Return shrimp to skillet with vegetables. Toss gently to coat. Heat over medium heat for 30 to 60 seconds or until heated through.
Sprinkle mixture with Parmesan; transfer to serving bowls. Garnish with green onion curls and parsley. Season, to taste, with additional black pepper, salt, red pepper and lemon juice.