Recipe: Shrimp and Zucchini Scampi

<p>Pasta plus garlic, shrimp, zucchini and wine equals everything you could possibly ever need (or want).</p><p><a href="http://www.goodhousekeeping.com/food-recipes/easy/a34146/shrimp-and-zucchini-scampi/" target="_blank"><em>Get the recipe for Shrimp and Zucchini Scampi »</em></a></p>

What You Need:

  • 1 1/2 lb. shelled, deveined shrimp
  • 2 tbsp. oil
  • 2 medium zucchini, sliced
  • 4 cloves garlic, chopped
  • 4 tbsp. butter
  • 3/4 c. white wine
  • 1/8 tsp. salt
  • 1 lb. linguine, cooked
  • 1/4 c. pasta cooking water
  • 2 tsp. lemon peel, grated
  • Chopped parsley, for serving

How To:

  1. Cook shrimp in oil 3 minutes or until cooked through, turning once. Transfer shrimp to plate.
  2. To skillet, add zucchini, garlic, and butter. Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping. Toss vegetables with shrimp linguine, pasta cooking water, lemon peel, and parsley.
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Recipe: Baked Shrimp Scampi

What You Need:

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions:
1. Preheat the oven to 425 degrees F.

2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.