Shrimp Scampi with Sourdough Spaghetti

Ingredients

• 1/2 bag Kaslo Sourdough Spaghetti
• 1 large or 2 small yellow zucchini
• 1/4c. butter
• 1/4c. Dry white wine (like the Mission Hill Sauvignon Blanc pictured in this recipe!)
• 1 large clove fresh garlic
• Juice of 1 lemon
• 1 bag raw large shrimp
• 2tbsp. butter
• 1tbsp. chopped fresh parsley
• S&P to taste
• Grated Parmesan
• Fresh parsley
• Fresh cracked pepper
• Strain, add a splash of olive oil (to keep the noodles from sticking), and set aside.
• Put the skewers into a casserole dish for easy transfer to the barbecue. If not using a barbecue, put the skewers directly into a large pan on the stovetop.
• In a small bowl, mix butter, garlic and parsley. Melt 30 seconds in microwave, whisk, and brush onto the shrimp skewers.
• Bbq (or pan fry) shrimp 5-7 minutes, turning once, until cooked through (be careful not to overcook). Brush with more of the butter mixture after turning.
• Back in the pan, melt butter, and add garlic, wine, and lemon juice. Once bubbling over medium-low heat, add the zucchini and spaghetti back to the pan, toss well, and heat through.
• Serve with extra pepper, and enjoy! Not only does it taste wonderful, this dish is truly gorgeous and looks like it came straight out of a magazine!