This would be prettier with spiralized zucchini “noodles,” but we just didn’t have the energy…and it came out beautifully anyway and tasted delicious.
Gamberetti e Zucchine—Zucchini Scampi
Serves 2 // 541 calories, 29g fat, 54g protein, 5g net carbs
2 zucchini (8 ounces each), ends trimmed
1-1/2 tablespoons extra-virgin olive oil, divided
3 tablespoons unsalted butter
Salt, to taste
4 garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1/2 bottle of 8-oz. clam juice (4 ounces)
1 tablespoon chopped fresh parsley
Cut the zucchini in half lengthwise, then again, lengthwise. Cut into thin quarter circles. Set aside.
Heat the oil and butter in a large sauté pan. Add garlic, and red pepper flakes (I like Aleppo pepper). Add the shrimp, salt them, and cook until they curl. Remove them from the pan and set aside.
Add the zucchini and clam juice and cook until they reach your desired consistency. Add the cooked shrimp back to the pan. Cook over high heat to reduce the juices a little.
Serve topped with the chopped parsley.