I stole this recipe for Lemon Shrimp Over Zucchini (Gamberoni con Zucchine) from a cookbook called Lidia’s Celebrate Like an Italian. This light Italian dish is quick to make for a weeknight meal or fancy enough for guests. Sliced zucchini is cooked with olive oil, salt, red pepper flakes and oregano. Shrimp is quickly seared and set aside. A lemon sauce is made with garlic, butter, white wine, lemon juice and zest. The shrimp is added to the sauce and tossed with bread crumbs to thicken the sauce. To serve, plate the cooked zucchini and place the shrimp on top and drizzle some sauce over the shrimp. Fresh or frozen shrimp that has been thawed can be used for this dish.
Cut 4 medium zucchini into 1 ½” x ¼” thick matchsticks.
Add 3 tbsp olive oil to a large skillet over medium-high heat. When the oil is hot, scatter the zucchini. Season with ½ tsp salt and ⅛ tsp crushed red pepper flakes.
For the shrimp, add 3 tbsp olive oil to another large skillet over medium-high heat. When the oil is hot, add half of the shrimp (2 lbs total for recipe) and season with ½ tsp salt. (I also add a dash of Old Bay Seasoning.)
Cook the zucchini until it begins to wilt but still has a little bite, about 4 minutes. Sprinkle with oregano, remove from heat and keep warm.
Sear the shrimp quickly on both sides, about 1 minute, and remove to a plate. Repeat with remaining shrimp and ½ tsp salt.
Remove shrimp from skillet, add 6 cloves finely chopped garlic and 3 tbsp butter to the oil remaining in the pan, and cook until sizzling, about 2 minutes. Add 1 cup dry white wine, grated zest and juice of 1 lemon and bring to a boil.
Next, add the shrimp back to the sauce and sprinkle with 3 tbsp chopped fresh parsley.
Toss to coat the shrimp with the sauce. Sprinkle with 2 to 3 tbsp bread crumbs and return to a boil to thicken the sauce.
To serve, arrange some zucchini strips on a plate.
Spoon some shrimp on top and drizzle with some of the lemon sauce.
If you liked Lemon Shrimp Over Zucchini, you can try other shrimp recipes like Lemon Garlic Shrimp, Shrimp Scampi over Couscous or Baked Shrimp Scampi.
Lemon Shrimp Over Zucchini
Ingredients
Zucchini
- 3 tbsp olive oil
- 4 medium zucchini ~ 20 oz cut into 1 ½” x ¼” thick matchsticks
- ½ tsp kosher salt
- ⅛ tsp crushed red pepper flakes
Shrimp
- 3 tbsp olive oil
- 2 lbs extra-large shrimp peeled and deveined
- 1 tsp kosher salt
- 6 cloves garlic finely chopped
- 3 tbsp butter cut into bits
- 1 cup dry white wine
- Grated zest and juice of 1 lemon
- 3 tbsp chopped fresh Italian parsley
- 2 to 3 tbsp bread crumbs
Instructions
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For the zucchini, add the olive oil to a large skillet over medium-high heat. When the oil is hot, scatter the zucchini. Season with salt and red pepper. Cook until the zucchini begins to wilt but still has a little bite, about 4 minutes. Sprinkle with oregano, remove from heat and keep warm.
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For the shrimp, add the olive oil to another large skillet over medium-high heat. When the oil is hot, add half of the shrimp and season with half of the salt. Sear quickly on both sides, about 1 minute, and remove to a plate. Repeat with remaining shrimp and salt.
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Remove shrimp from skillet, add the garlic and butter to the oil remaining in the pan, and cook until sizzling, about 2 minutes. Add the white wine, lemon zest, lemon juice and bring to a boil. Add the shrimp back to the sauce, sprinkle with parsley and toss. Sprinkle with bread crumbs and return to a boil to thicken the sauce. Serve over zucchini.
Recipe Notes
I add a few dashes of Old Bay seasoning to the shrimp. You can substitute chicken stock for the white wine.