Replacing pasta with spiral cut summer squash shaves time and empty calories off of this restaurant classic. This is a great way to put more vegetables on your plate without disappointing the pickiest eaters. The recipe cooks in one skillet in less than 15 minutes, making this a winning recipe for weeknight dinner.
- 1 tablespoon olive oil
- 4 garlic cloves, sliced thin
- 1/4 teaspoon red pepper flakes
- 12 ounces peeled, deveined shrimp
- 1 teaspoon Kosher salt, divided
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons butter
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
- 11 oz squash “noodles” (mix of zucchini and yellow squash)
- 2.5 oz kale
- 1/4 cup grapes Parmesan
- Heat oil, garlic and pepper flakes in a skillet over medium heat. Cook, stirring occasionally, until garlic is translucent, 1 minutes.
- Add shrimp and 1/2 teaspoon salt in a single layer and cook, without stirring, until golden on bottom side.
- Combine lemon juice and cornstarch in a small bowl, stirring until no dry cornstarch remains. Add cornstarch/lemon juice mixture and cook, stirring frequently, until sauce thickens and shrimp are cooked through. Remove from heat and stir in butter, parsley, and lemon zest until evenly combined. Immediately transfer shrimp and sauce to serving bowl (do not wash skillet).
- Add squash “noodles” and 1/4 teaspoon salt to skillet and return to high heat. Cook, stirring occasionally, until tender, 2 to 3 minutes. Add to serving bowl with shrimp and sauce and toss to coat (do not wash out skillet).
- Add kale and remaining 1/4 teaspoon salt to skillet and return to high heat. Cook, stirring occasionally, until just wilted, 1 to 2 minutes. Serve immediately with shrimp scampi and squash noodles. Pass Parmesan.
