We shred summer squash – using a spiralizer, a julienne peeler, or by hand. That’s our “pasta.” And then we do it up aglio e olio style. That’s Italian for “garlic and oil.” E gamberi means “and shrimp,” and it’s the shrimp that transform what’s basically a glorified salad into a full-out meal.
Now let’s talk cheese: there’s generic romano, and there’s pecorino romano. The pecorino version comes from sheep’s milk. It’s a million times better than a generic cow romano, and that’s a mathematical fact. If you use feta instead of romano, again, seek the sheep. Trust me.
And salad shrimp… I love these! Baby shrimp, already cooked, super-easy, versatile, reasonably priced, and wild. (Wild is important, because farm-raised shrimp can be pretty gross). I add them to salads and slaws, omelettes, pastas, even savory waffles. And of course salads, for a punch of protein. Corn salad with shrimp and dill might be my next recipe…
Serves 4 | 10 minutes prep | 10 minutes cook
- 2.5 – 3 pounds yellow zucchini
- ½ C good extra virgin olive oil
- 4-6 cloves garlic, finely sliced or crushed
- ¼ C dried thyme, or mixed Italian dried herbs. (Yes, that much!)
- 1 16-oz bag frozen salad shrimp, thawed
- at least 1 C grated pecorino romano, or feta
- ground black pepper and cayenne to taste
- Defrost the salad shrimp in the fridge in the morning.
- Spiralize or otherwise finely shred the summer squash into “noodles.” Set aside.
- In a pan large enough to eventually hold all the noodles, gently heat the oil with the garlic and herbs until the garlic just slightly softens.
- Add the zucchini, and continue to stir gently. Remember, you can eat zucchini raw, so how much you cook – nice and soft, or still a little crunchy – is entirely a matter of taste.
- Add the shrimp until they’re warmed through. (Remember, they’re already cooked!).
- Add some cheese, stir it in, serve with even more cheese