Lemon Yellow Squash with Shrimp
Recipe GLPRc3a35084c3a259
A light and elegant Mediterranean-inspired single-serving seafood dish featuring tender yellow squash and succulent shrimp finished with bright lemon zest and fresh parsley. The shrimp are cooked until opaque and firm, reaching a safe internal temperature, while the squash becomes silky in a delicate white wine and broth reduction.
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Ingredients
1 teaspoon olive oil
1 yellow squash, cut in half lengthwise and sliced into 1/2 inch thick half-moons
1 spring onion or shallot, thinly sliced
Salt and black pepper to taste
1/8 to 1/4 cup chicken broth
½ Juice and zest of 1/2 lemon
1/4 pound large to jumbo shrimp, peeled and deveined
1/4 cup dry white wine
1 teaspoon fresh parsley, chopped
1 to 2 tablespoons butter, optional
Directions
Heat the olive oil in a skillet or sauté pan over medium-high heat. Add the sliced spring onion and sauté for about 1 minute until fragrant and slightly softened.
Add the yellow squash half-moons to the pan and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the squash begins to soften and develop light golden color on some edges.
Pour in the white wine and chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for another 3 minutes, allowing the squash to continue softening and the liquid to reduce slightly.
Add the peeled shrimp to the pan and stir to combine. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn opaque and pink throughout and feel firm to the touch. Shrimp cook very quickly, so watch carefully to avoid overcooking.
Remove from heat. Stir in the lemon juice and lemon zest. Taste and adjust seasoning with additional salt and pepper as needed.
If using butter, stir it into the warm pan until melted and fully incorporated, creating a silky sauce.
Transfer to a serving bowl or plate and garnish with fresh chopped parsley. Serve immediately while warm.
