California Pizza Kitchen’s Shrimp Scampi Zucchini Fettuccine
|Ingredients||Seafood, Pasta, Cheese, Vegetables|
Source: California Pizza Kitchen
To lighten up the recipe, Brian Sullivan, senior vice president of culinary development for California Pizza Kitchen, slices fresh zucchini into thin ribbons that mimic fettuccine; they stand in for all but 20 percent of the pasta. Layering aromatics and herbs in a wine sauce pumps up flavor without the additional fat and calories from cream.
1 1/2 tsp. olive oil-canola blend
4 1/2 oz. raw shrimp, cleaned
1/2 oz. garlic cloves, chopped
1 1/2 oz. white wine
1 tbsp. unsalted butter
8 oz. zucchini, sliced into thin ribbons and blanched
1/2 tsp. salt and pepper blend
2 oz. fettuccine, cooked and drained
2 tsp. chopped fresh parsley
1/8 cup plus ½ tbsp. grated Parmesan
- Heat oil in sauté pan. Add shrimp and sauté until pink. Remove and set aside.
- Add garlic to pan; sauté 1 min. Stir in wine and butter; bring to a simmer. Add zucchini and salt-pepper blend; steam until al dente.
- Return shrimp to pan to heat through. Add cooked fettuccine; toss to combine. Add 1/8 cup Parmesan; toss again.
- For service, transfer to plate and sprinkle remaining 1/2 tbsp. Parmesan on top.