Shrimp Scampi with Zucchini and Tomato Pasta

Garden Recipes, Main Dish, Pasta, Seafood | 18 comments

Last night was my first day cooking dinner since back from my trip. I decided to ease into things, so we ordered pizza on Monday night. Yesterday was full of craziness – cranky kids, a failed trip to Lowes, followed by a long, but successful trip to Home Depot for a solution to the blossom end rot that is affecting one of the tomato plants. An even crankier Madeline. And a very hectic pre-meal time hour while I scramble to get something that tastes good on the table without having been grocery shopping. I’m thinking we should have had the pizza last night instead.

In the end it turned out fine, I was just exhausted and overwhelmed and I was surprised with what a delicious meal I cooked up so quickly with only ingredients we had on hand. Thank goodness for our productive garden, or I would have been not nearly as fortunate.

I have to say that shrimp is a great thing to have on hand for busy days. You can cook it frozen, no thawing necessary, and it cooks super fast. I had planned to make Disappearing Zucchini Orzo with some sort of shrimp something on the side. Instead I gave Shrimp Scampi a bit of a makeover while using up some garden zucchini and tomatoes. A two birds, one stone kind of deal. Bare with me on this one, dinner went from idea to stove to table in less than 20 minutes so measurements are vague.

Shrimp Scampi with Zucchini and Tomato Pasta
serves 2

  • 2 large handfuls of shelled and deveined shrimp, frozen
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 2 Tbs lemon juice
  • 1 Tbs parsley
  • 1 large zucchini, grated
  • 4 handfuls of tomatoes (mixture of yellow pear and grape)
  • salt and pepper to taste
  • freshly grated Parmesan cheese
  • cooked pasta for 2

Saute shrimp in butter until cooked through. Add garlic, saute one minute more. Add white wine and lemon juice. Simmer sauce until thickened, about 2 minutes. Set aside in a large bowl. Add olive oil to pan and heat. Saute grated zucchini for 2 minutes. Add tomatoes and parsley and cook an additional minute. Combine zucchini and tomatoes, shrimp with sauce, and pasta in a large bowl. Serve with freshly grated Parmesan.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Maria - July 22, 2009 @ 2:22 pm

    I love fast meals that are healthy and tasty. Looks great!


  • 2
    The Queen of Clearance - July 22, 2009 @ 4:08 pm

    this looks amazing. the hubs would definitely love me forever if I made him this for dinner! Adding the ingredients to the shopping list!


  • 3
    Zoe - July 22, 2009 @ 6:15 pm

    This is a wonderful summer weeknight meal. Good job on last minute planning!


  • 4
    Patsyk - July 22, 2009 @ 8:03 pm

    I've done that recently… pulled out what I had and just tossed it together. Those are often some of my best creations!


  • 5
    Ashley - July 22, 2009 @ 9:00 pm

    I looove shrimp. GORGEOUS photo!


  • 6
    Justin - July 22, 2009 @ 10:45 pm

    definitely a nice summer dish, and of course i love anything with shrimp


  • 7
    Abby - July 23, 2009 @ 12:12 am

    Perfect weeknight, summer meal. And it's gorgeous, to boot. And it isn't much comfort, but we all have those days! It's awesome yours ended on a such a high note.


  • 8
    Jennifer - July 23, 2009 @ 1:50 am

    Sometimes the random quick meals me throw together turn out to be our best ! this looks SO good!!!


  • 9
    cucinadelsole - July 23, 2009 @ 11:57 am

    What a fantastic dish…


  • 10
    Lone Acorn - July 23, 2009 @ 12:54 pm

    Can I make it without wine?


  • 11
    Katie @ goodLife {eats} - July 23, 2009 @ 1:20 pm

    Lone Acorn – a common substitute for white wine is chicken broth. There are also many non alcoholic wines available in stores.


  • 12
    flexyfare - July 23, 2009 @ 9:24 pm

    What a beautiful photo! Have you tried Mediterranean zucchini? They are a paler green and just as tasty. I would say their flavor is a bit more savory than the usual variety.


  • 13
    Lo - July 23, 2009 @ 10:24 pm

    This is perfect for using up all that garden bounty! Love it.Gorgeous photos…


  • 14
    angela@spinachtiger - July 24, 2009 @ 1:34 am

    This is the kind of food I like to cook and eat. Perfect, simple, flavorful….beautiful.


  • 15
    Mixing Bowl Mama - July 24, 2009 @ 12:03 pm

    Sometimes the best meals are the simplest, aren't they. This looks great and I even think my kiddies will enjoy it. Thanks for sharing.


  • 16
    Heidi - July 28, 2009 @ 2:49 am

    I just made this for dinner and we loved it. It was the first time I've ever made shrimp, I put zucchini, summer squash, and a green bell pepper in there and it tasted great! Thanks for the recipe.


  • 17
    Katie @ goodLife {eats} - July 28, 2009 @ 3:02 am

    Heidi – so glad you enjoyed it and thanks for letting me know! I love hearing that you've enjoyed a recipe as much as I do. Isn't shrimp easy? I've really only been cooking regularly with it the last few months. It's so fast!


  • 18
    rubbad - August 19, 2009 @ 8:24 am

    I tried this dish yesterday and it was delicious! Thanks for sharing it. :)


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