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California Pizza Kitchen’s Shrimp Scampi Zucchini Fettuccine
To lighten up the recipe, fresh zucchini, cut into thin ribbons, subs for most of the pasta.
Servings
1
1
Cuisine Type
- italian
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Seafood
- Pasta
- Cheese
- Vegetables
Chef Brian Sullivan
Senior VP of culinary development
California Pizza Kitchen
To lighten up the recipe, chef Brian Sullivan, the menu developer for California Pizza Kitchen, slices fresh zucchini into thin ribbons that mimic fettuccine. The zucchini stands 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.
Ingredients
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
Steps
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.
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