The shrimp I bought on sale a while ago was getting freezer burned. What to do?
This was an “open up the fridge” meal: starting with one key ingredient (the shrimp), I just started assembling things that sounded like they would go well together. This time, it was a great success! I’ll need to remember this recipe when our garden starts producing tons of zucchini.
A few notes: this is a VERY garlicky recipe. Some people may want to tone it down a bit. Also, I would probably use two small zuchinni next time rather than just the one. However, I am reproducing the recipe as I made it the other night.
You will need:
* 1 tablespoon olive oil
* 1 zucchini
* salt & fresh ground pepper
* 6 cloves garlic, finely chopped
* 1 small onion, finely chopped (I used 1/2 of a sweet vidalia onion)
* 2 tsp Mrs. Dash Original seasoning (or to taste)
* 31-40 count frozen, cooked shrimp
* 1/2 cup butter (1 stick)
* 2 tomatoes, chopped
* 2 tsp dried parsley
* 350g bow-tie pasta (I used half of a 700g box)
* parmesan cheese
In a pot of boiling water, cook pasta per package instructions. (I like mine
Slice zucchini fairly thin (about 1/4 in.) Add olive oil to large frying pan, and heat on medium heat. When oil is hot, add zucchini slices to oil. Sprinkle with salt and pepper. Cook until slightly browned (about 3-4 minutes), then flip (about 2 minutes). Salt and pepper other side of slices. Remove zuchinni to a paper towel-covered plate.
In unwashed frying pan, add butter. Melt on medium high heat. Add garlic, onion and seasoning; sautee until onion is soft. Add shrimp, chopped tomato and cooked zuchinni. (Note: I used frozen, cooked shrimp. If you use raw shimp, you’ll need to adjust the recipe.) Heat until shrimp is hot – do not overcook! Add parsley. Make sure mixture is heated through.
Drain pasta, and toss lightly with olive oil to prevent pasta from sticking if it will need to sit for more than a few minutes. When shrimp mixture is cooked, add to pasta and toss well.
Sprinkle with parmesan cheese and serve.