Shrimp With Green Sauce and Zucchini Ribbons

This was probably the most beautiful pasta we have made so far. With amazingly fresh vegetables in the stores right now we want to incorporate them into every dish we make. Zucchini is Charisse's absolute favorite vegetable and pasta is her favorite food, so any time we can combine the two, Charisse is a happy happy girl. The only problem with having a favorite food that is healthy for your, inexpensive and easy to cook is that you end up cooking it a couple of times a week and after awhile sauteed zucchini gets boring. This is where a couple of kitchen gadgets come in handy. Somehow, cutting your veggies differently (julienne for example) creates an entirely new texture and gives the same old veggies a new kick. We decided on some beautiful thick zucchini ribbons to serve with our shrimp and pasta. If you have a potato peeler in your drawer you can create zucchini, squash, or carrots ribbons, peeling the veggie lengthwise and presto, veggie ribbons! This dish is very light and healthy and we were surprised by how flavorful this dish was considering there weren't too many ingredients involved, but honestly, sometimes those "simple" dishes are the best. This is a perfect summertime dish served with a fruity, chilled white wine.

Pictures and Recipe after the break

 
Shrimp With Green Sauce and Zucchini Ribbons
What You Will Need
18 large shrimp (peeled and deveined)
5 cloves of garlic (minced)
2 Tbs brandy
1/2 cup dry white wine
1 cup fresh parsley (minced)
salt and pepper to taste
6 Tbs olive oil
4 Zucchini (sliced with a peeler to create ribbons)
1 lemon
1 lb angel hair cooked al dente

In a large skillet, heat 2 Tbs olive oil and cook the garlic for about 1 minute.  Add the brandy and swirl in pan until the alcohol cooks off.  Add the wine and about 1/4 cup water and cook for about 3 minutes until the liquid reduces a bit.  Stir in parsley and salt and pepper, let cool a bit and using a blender or food processor, blend with 2 Tbs olive oil until smooth.  Set aside

In the same skillet, cook your shrimp in the remaining 2 Tbs olive oil just until the shrimp turn pink.  Add the green sauce back to the pan and warm through. 

In another skillet, heat a bit of olive oil and saute the zucchini ribbons just until softened a little, you will still want them to have a crunch.  Add 1/2 lemon juiced and cook. 

Serve the angel hair pasta topped with zucchini ribbons and the shrimp with green sauce on top.  Finish with the rest of the lemon squeezed over top.