Рецепт Zucchetti Scampi over Couscous
Spiralized zucchini cooked in a scampi sauce and served over couscous for a satisfying vegetarian dinner!
Shrimp scampi is the first dish I learned to make as an adult, and all these years later it remains a favorite. Wait – full disclosure – it was my first dish after learning how to top pasta with sauce out of a jar, broil garlic bread – the kind that comes ready-made in a bag, and whip up hot fudge sundaes. I had my priorities.
But next was shrimp scampi. I religiously ordered it in restaurants if it was on the menu, and wanted to make it at home. I’ve tried a few times to recreate it – vegetarian style – but it never really hit the mark for me. Until now. And this time it was all about the spice blend I used – Healthy Solutions Spice Blends – Shrimp Scampi. They nailed the flavors!
Since the flavor was all dialed in for me, I decided to have some fun with the actual dish. I have a new spiralizer – which I ADORE – and decided to spiralize some zucchini as the star of the dish and used the traditional butter, white wine, garlic, and tomatoes for my vegetarian scampi and served the whole thing over couscous to soak up all the wonderful sauce. To die for, and my new go-to dinner that’s ready in under 30 minutes. Woot!
Zucchetti Scampi over Couscous
Rating 5.0 from 1 reviews
- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
2 Tbsp extra-virgin olive oil 4 Tbsp unsalted butter 1 spring garlic, including 3" of the stem, minced, or 5 cloves regular garlic 1 large shallot, minced (about 1½ Tbsp) ¼ cup white wine 1 Tbsp Healthy Solutions Shrimp Scampi Spice Blend 2 large zucchini spiraled – about 6 cups 2 roma tomatoes, diced 1½ Tbsp pine nuts 1½ Tbsp Parmesan cheese ½ cup vegetarian broth 1 Tbsp Healthy Solutions Shrimp Scampi Spice Blends 1 cup couscous
Melt the oil and butter together in a large skillet over medium heat, and add the garlic and shallot. Simmer until soft and fragrant, about 5 minutes. Add the white wine, spices, and zucchini spirals, sauté for 10 minutes, tossing the zucchini in the sauce to completely coat. Add the tomatoes and continue to cook for another 2 minutes. Serve on top of the couscous (recipe below), and top with some pine nuts and Parmesan. Bring the broth to a low simmer in a small pot over medium-high heat. Remove from the heat and stir in the spices and couscous. Cover for 10 minutes and fluff. 3.2.2925
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Tags: couscous, featured, zucchini