One of Chef Isley’s favorite ways to make shrimp scampi is to incorporate a variety of vegetables and serve over a puff pastry so that not one drop of his delicious lemon garlic butter sauce goes to waste. To experience more delicious creations, visit us at Vue on 30a!
Shrimp, peeled and deveined
1 Spaghetti Squash
Zucchini, spiralized or cut into thin strips
Carrots, spiralized or cut into thin strips
½ cup White Wine
1 Tbsp. Butter
1 tsp. Garlic
1 oz. Lemon Juice
Salt & Pepper
Season shrimp with salt and pepper. Heat a large pan with olive oil. Add shrimp and sauté for about 45 seconds on each side. Add in tomatoes. Then add spaghetti squash, zucchini and carrots. Pour in white wine. Add butter, garlic and lemon juice to create sauce. Toss to coat. Add salt and pepper to taste. Garnish with parsley and serve over puff pastry or bread.