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Allow us to introduce you to your new sheet pan dinner that recipe developer Abby Cooper of StemandSpoon.com calls a “fresh and lighter take on shrimp scampi with linguine.”
So what can your taste buds expect? “Juicy shrimp and fresh veggies cook together in less than 30 minutes to create a healthy and flavorful meal, packed with Kalamata olives, feta, and extra lemon and garlic,” Cooper says.
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To minimize prep time, Cooper recommends purchasing wild shrimp that have already been shelled and de-hulled, if you can find them.
“Also, keep in mind that smoked paprika, feta, and the olives each add an element of salt to the recipe, so adjust the amounts according to your own taste preferences (and add extra salt at the end if needed),” she says.
Mediterranean Leaf Pan Shrimp and Vegetables by Abby Cooper of StemandSpoon.com
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
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Ingredients:
¼ cup extra virgin olive oil
2 tablespoons butter, melted
1 large lemon
4 teaspoons minced garlic
Mediterranean Leaf Pan Shrimp and Vegetables by Abby Cooper of StemandSpoon.com
(Abby Cooper from stemandspoon.com)
½ small shallot, finely chopped (about 2 tablespoons)
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon smoked paprika
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½ teaspoon black pepper
1 pound shrimp, peeled and deveined
2 medium zucchini, spiralized
1 cup Tuscan kale, chopped
⅓ cup Kalamata olives
⅓ cup crumbled feta
2-3 tablespoons chopped parsley
Red pepper flakes (optional)
Mediterranean Leaf Pan Shrimp and Vegetables by Abby Cooper of StemandSpoon.com
(Abby Cooper from stemandspoon.com)
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Travel directions:
1. Preheat the oven to 425°F.
2. In a small bowl, combine the olive oil and butter. Cut the lemon in half and squeeze one half. Add the lemon juice to the oil and butter. Add the minced garlic, shallot, oregano, basil, paprika, and black pepper. Mix the marinade well.
3. Place the shrimp in a medium bowl. Spoon half of the marinade over the shrimp (keep the other half) and toss to coat evenly. Let the shrimp marinate for 10 minutes.
4. Place the zucchini noodles on the baking tray and pour over the reserved marinade.
5. Cut the other half of the lemon into rounds and place on top of the zucchini noodles. Place the pan in the oven and roast for 3 minutes.
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6. After the shrimp have marinated for 10 minutes, mix the kale and olives with the shrimp and cover with the marinade.
7. Remove the baking tray from the oven. Spoon the shrimp/kale mixture into an even layer on the pan. Make sure the shrimp are spread out and touching the pan directly. Discard any excess marinade left in the bowl.
8. Sprinkle the feta over the shrimp and vegetables. Return the pan to the oven and roast for 5-8 minutes or until the shrimp are cooked through.
9. Remove the pan from the oven and sprinkle with the chopped parsley and red pepper flakes (optional).
This original recipe is owned by stemandspoon.com and was shared with Fox News Digital.
