Another new dish from an old recipe!

 I am using a calendar of sorts for planning meals but it gets switched up sometimes, this time it was what to do with shrimp.    Shrimp Scampi with zucchini and squash!

I also had to use up the squash and zuccini that was languishing and shriveling up. It was all very, very delicious! I was looking for the recipe I had for scampi but realized I was missing a crucial recipe box! I found a hand written paper with just the ingredients on it but needed to know the process of course. Luckily I found the a similar recipe online from Cooks.com. 

Ingredients:

1 lb shrimp, peeled, deveined, cleaned

5 cloves garlic, crushed

1/4 cup (one full cube) unsalted butter

1 tbsp olive oil

2 tbsp minced parsley (dry is okay)

2 tbsp lemon juice (I used more)

2 or 3 drops Tobasco (or other hot sauce, I had Tapatio)

1 tbsp minced (chopped) green onion

1/4 tsp salt (adding pepper is okay too)

Lemon peel, grated (I didn't have this)

 

Melt butter and oil in sauce (frying) pan. Add green onion, garlic, lemon juice and salt. Cook until bubbly. Add shrimp, cook about 5 minutes or until all shrimp are pink. Add Tobasco sauce and stir in parsley. Heat through.

When shrimp is done, remove to bowl and keep warm (leaving some of the sauce in the pan is okay). Slice 2 lbs (about three or four zuccini and yellow squash)  add another tbsp butter and olive oil in pan, add squash and cook with lid on for ten minutes, remove lid and stir. Continue this process until they are soft and cooked through. Sprinkle with salt and pepper, mix and remove to another bowl.

 

Just before adding last ingredients start fettucini noodles.  Boil as directed, drain and then sprinkle three tbsp parmesan cheese, garlic powder, 1 tbsp butter and a tbsp parsley flakes. Serve scampi and zucchini on noodles. 

It really needed larger shrimp, the earthy and almost salty flavor of the shrimp just goes so well with the zesty lemon garlic sauce. I remember the first few times I made it I used fresh shrimp from the meat counter so they were good sized (this was also a few decades ago). I used what I can afford now so these were the smaller white shrimp again.

I pulled out the squash the night before to see how many I had and realized at least three of them were limp beyond healthy and had to chuck them. I ended up with two zucchini and one yellow squash, which I sliced up and then put in a bowl of water overnight in the fridge. It rehydrated them perfectly and then I just dumped out the water, pat dried them as best I could when I had to used them. 

It's great when a recipe comes together quickly and with tons of flavor.