Green Yellow Squash Linguini W Shrimp Scampi Recipes

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SHRIMP SCAMPI WITH YELLOW-SQUASH NOODLES



Shrimp Scampi with Yellow-Squash Noodles image

Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Kosher salt
2 tablespoons unsalted butter
3 garlic cloves, minced
Pinch of red-pepper flakes
2 medium yellow squashes (1 pound), trimmed and cut into thin noodles (5 cups)
1 tablespoon fresh lemon juice
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oil in a large skillet over medium-high. Season shrimp with salt; add to skillet in a single layer. Cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
  • Reduce heat to medium; add butter, garlic, and red-pepper flakes to skillet. Cook, stirring, about 2 minutes.
  • Add squash noodles; cook, stirring, until just tender, about 4 minutes. Remove from heat; add lemon juice, parsley, and shrimp. Season with salt. Toss to combine; serve.

RIBBONY SHRIMP AND PASTA SCAMPI



Ribbony Shrimp and Pasta Scampi image

Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces whole wheat spaghetti
1 yellow squash
1 zucchini
1 pound peeled and deveined medium shrimp, tails removed
Freshly ground black pepper
2 tablespoons olive oil
1 cup cherry tomatoes, halved
4 cloves garlic, finely chopped
Pinch crushed red pepper flakes, optional
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons chopped fresh chives

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
  • While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
  • Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
  • Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
  • Season with additional salt and pepper. Divide among 4 bowls and top with the chives.

GREEK STYLE SHRIMP SCAMPI AND LINGUINI



Greek Style Shrimp Scampi and Linguini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

1 pound linguini
Salt
1 pound medium to large shrimp deveined and peeled, tails removed
Pepper
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine, eyeball it
1/2 cup chopped flat-leaf parsley
1 cup feta cheese crumbles

Steps:

  • Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
  • Season the shrimp with salt and pepper.
  • While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.

SHRIMP WITH PENNE AND SQUASH



Shrimp with Penne and Squash image

You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal.

Provided by Grumpy's Honeybunch

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 5

Number Of Ingredients 13

½ pound dried penne pasta
2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 pound medium shrimp - peeled and deveined
¼ cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 cloves garlic, minced
½ cup minced fresh chives or green onions
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
  • Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
  • Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 43 g, Cholesterol 141.5 mg, Fat 9.6 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 440.8 mg, Sugar 3.3 g

SHRIMP SCAMPI WITH LINGUINI



Shrimp Scampi with Linguini image

This recipe results in lots of garlicky shrimp with some white wine and lemon juice.

Provided by janiceliv

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package linguine
¼ cup olive oil
¼ cup butter
6 cloves garlic, minced
1 pound peeled and deveined medium shrimp
¾ cup white wine
½ cup lemon juice
¼ teaspoon crushed red pepper
1 tablespoon chopped fresh basil
½ teaspoon salt
½ pint grape tomatoes, halved
2 tablespoons grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
  • Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

Nutrition Facts : Calories 707.1 calories, Carbohydrate 68.6 g, Cholesterol 288.7 mg, Fat 29.7 g, Fiber 5.1 g, Protein 33.3 g, SaturatedFat 10.4 g, Sodium 652 mg, Sugar 1.3 g

GREEN & YELLOW SQUASH 'LINGUINI' W/ SHRIMP SCAMPI



Green & Yellow Squash 'linguini' W/ Shrimp Scampi image

Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best part is? It's so light, feel free to go back for seconds, maybe even thirds! And Never fear, that "fat" is healthy fat (Monounsaturated fat aka MUFA) from the olive oil ;) The kind that's good for you!

Provided by esactress

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

4 green zucchini
3 -4 yellow squash
1 lb large shrimp, peeled & deveined
2 tablespoons olive oil, divided
4 garlic cloves, divided
2 tablespoons white wine
1/2 a lemon, juiced
2 tablespoons romano cheese, grated
red pepper flakes, to taste
2 tablespoons parsley
1 tablespoon basil
salt & pepper, to taste

Steps:

  • Rinse and pat dry all zucchini and squash. Remove the ends. Over a large bowl, with a vegetable peeler, peel all zucchini and squash lengthwise into linguini/pappardelle-like strips. Continue to peel until you see seeds. Discard seeded cores of zucchini and squash.
  • Finely mince the garlic cloves. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. Once oil is heated, add the "linguini". Sauté for about 1 minute. Add half the minced garlic, generous amounts of salt and pepper, and sauté for 1 more minute, gently stirring/folding with tongs. Remove "linguini" from heat and reserve.
  • To the same skillet, add the remaining 1 tablespoon of olive oil and heat. Add the remaining garlic and stir; do not burn garlic. When garlic is lightly toasted, add the shrimp, cooking for only 1 to 2 minutes, stirring occasionally. Add the white wine and let simmer for a few seconds.
  • Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice. Add the "linguini", more salt and pepper and the grated cheese. Toss to combine, about 1 to 2 minutes. Transfer to a large dish and serve sprinkled with additional grated cheese and lemon wedges.

SPAGHETTI SQUASH SHRIMP SCAMPI RECIPE BY TASTY



Spaghetti Squash Shrimp Scampi Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, garlic, red pepper flakes, shrimp, salt, ground black pepper, lemon, lemon, fresh parsley

Provided by Joey Firoben

Categories     Dinner

Yield 1 serving

Number Of Ingredients 10

½ spaghetti squash, halved vertically and seeded
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
4 oz shrimp, peeled, deveined
¾ teaspoon salt
¼ teaspoon ground black pepper
1 lemon, zested
1 lemon, juiced
2 tablespoons fresh parsley, chopped

Steps:

  • Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
  • Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
  • Remove from heat, add parsley and shredded squash, and stir to combine.
  • Enjoy!

Nutrition Facts : Calories 400 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 11 grams, Protein 28 grams, Sugar 13 grams

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