This is a dish that I made over the summer, as zucchini squash was starting to come into season and our basil plant was flourishing. It was zesty dish that satisfied my love of seafood and just lemony enough that my husband didn't have his "sour patch" face on. (yes, you all know the bitter/sour pucker face I'm speaking off). The is a dish that is light and filling at the same time, with a good blend of nutrients fresh in season.
Ingredients:
- 1/2 box of gluten free spaghetti or other pasta (brown rice pasta we've found tastes best)
- 1 tsp salt
- 1 Tbsp extra virgin olive oil
- 1 medium sweet/yellow onion, chopped
- 1 Tbsp minced garlic
- 1/2 c. white mushrooms, chopped
- 1 large zucchini, chopped
- 1 tsp lemon pepper seasoning
- 1 lb shrimp (peeled & tail off)
- Juice from 1/2 lemon
- 1 tsp lemon zest
- 2 tsp dried basil or 6 fresh basil leaves finely chopped
Directions:
1) Cook the pasta per the box's directions w/ the salt in the water - the rest of the work will be done while the pasta is cooking. (Caution: some GF pastas are quick to cook and some are rather slow, just plan accordingly. The rest of the recipe from here takes about 15 minutes if everything is already rinsed and cut).
2) Over medium heat, warm the EVOO and add the onion, garlic, mushroom, & zucchini. Saute until the onion in translucent and the zucchini is tender.
3) Season the shrimp with the lemon pepper seasoning and add into pan with the veggies, turn heat down to medium.
4) Add the lemon zest and lemon juice and continue to cook until shrimp are opaque.
5) Add in the basil and saute until wilted.
6) Drain the pasta (assuming it's al dente) and plate. Place shrimp & veggie mixture over the pasta and enjoy to your heart's content.
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