Ribbony Shrimp and Pasta Scampi

Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit[ the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.]

Total Time:
30 min
15 min
15 min

4 servings

  • Kosher salt
  • 8 ounces whole wheat spaghetti
  • 1 yellow squash
  • 1 zucchini
  • 1 pound peeled and deveined medium shrimp, tails removed
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, finely chopped
  • Pinch crushed red pepper flakes, optional
  • 1/2 cup low-sodium vegetable or chicken broth
  • 2 tablespoons chopped fresh chives
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  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.

  • While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.

  • Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.

  • Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.

  • Season with additional salt and pepper. Divide among 4 bowls and top with the chives.

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    This recipe is featured in:

    Healthy Weeknight Dinners