Zucchini Shrimp Scampi

Friday is almost here, so I'm working hard to use up enough of my last farm share to have room for the new one.

I know, or woe is me, I have food.

I really wanted an alfredo, but my attempts at a healthier one have fallen flat...or gooey and watery at the same time, yuck. So, mid-recipe I made a change, and it was wonderful. Of course it was.  It's full of butter. Paula Deen must be astrally projecting again.

Anyhoo, I have a medium zucchini I've spiralized using the thick cut and swiss chard from my farm share. The greens are getting close to the point where I know they'll be fit only for pigs, so I'll be cooking with them quite a bit for the next few days. Both go well with shrimp, which is my preferred protein source today.

Zucchni noodles are great because the squash really has a light, green flavor raw, which is why we don't tend to love it outside of things that are terrible for us.  Also, it has 5 calories per ounce to spaghetti's 45, and about 1/8th the carbs, double the calcium, and more than triple the potassium. It's a great substitute for dieters, because one thing that science has proven about weight loss is that lower carbs really do work, especially for the obese. Slightly warmed, it doesn't get gooey, and in cold "spaghetti" salads I actually like it better than the pasta! Holds some crunch.


4 cloves garlic, crushed and minced
2 oz. of spring onion bulb, or white onion, chopped small
1 tsp salted butter for cooking in
2 Tbsp. salted butter for finishing
2 oz. swiss chard, stems removed and chopped
4 oz. crimini or baby bella mushroom, sliced
10 oz. zucchini, spiralized into noodles
6 oz. shrimp, peeled, raw
12 oz. beer, whatever you hated last
  1. In a large pan, combine 1 tsp. butter with garlic and onion, cooking on medium until onion is slightly translucent. 
  2. Add mushroom.
  3. Bring beer to a boil, and toss in your shrimp. Immediately remove from heat and allow to basically poach in the pan until almost cooked through.  
  4. Drain. This step isn't vital, and you can cook your shrimp in the pan with everything else, but beer brings out the sweetness and adds a bit of flavor, and it keeps the rest of the food from getting that cooked-meat slime on it, which isn't pretty. I used Electric Peel by Magic Hat Brewing today, because I thought it was absolutely horrific. But, it make a nice shrimp.
  5. Once the mushroom is cooked down, add the chard and wilt it good.  
  6. Once that's done, add last of the butter and melt.
  7. Add in shrimp, and then zucchini noodles, tossing with tongs until thoroughly coated and warmed through.
  8. Seen here finished with nasturtium petals, which have a bit of that caper taste, Parmesan, and a profound amount of black pepper.  People who like things salty might want a dash of something, but I really enjoyed the clean taste of the veggies through the buttery, fatty goodness without it. The petals are from my pesticide-free deck garden of edible flowers.

Serves 2 at 239 calories a serving and is super filling.  You could probably make this serve 3 if you weren't feeding say, my brothers, or lumberjacks.

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