Ingredients
4 Servings
| 1 | red onion, finely chopped | |
| 1/2 cup | Pastene Extra Virgin Olive Oil | |
| 1 tsp | chopped fresh rosemary | |
| 2 tbsp | chopped fresh basil | |
| 1 tbsp | Pastene Balsamic Vinegar | |
| 1/4 tsp | raw medium shrimp, shell and deveined | |
| 1 | leek, white part only, in julienne strips | |
| 8 | small pattypan squash | |
| Pastene Grated Parmsesan Cheese | ||
| salt and pepper |
Directions
- Combine onion, ВЅ cup olive oil, rosemary, basil, vinegar, and pepper. Pour mixture over scampi. Toss to coat and let marinate 30 minutes.В
- Meanwhile, cook julienned leek in boiling salted water for 2 minutes. Drain and reserve.
- Cook pattypan squash in boiling salted water for 8 minutes. Drain, quarter, and set aside.В
- Heat scampi marinade in a skillet over medium-high heat. Add scampi and cook for about 5 minutes, turning once.В
- Season leek and squash with salt and pepper. Serve with scampi and some of the hot marinade sauce, garnished with grated Parmesan shavings.