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Summer Veggie Saute with Shrimp
and pancetta, leeks, zucchini, and tomatoes

Active: 35 min Total: 45 min
Summer veggies shine in this hearty saute that are tied together with white wine and aromatic pancetta. Full of textures and flavors, you'll feel like you ordered this off a restaurant menu!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Summer Veggie Saute with Shrimp:
  • Pancetta - 6 oz , chopped
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Garlic - 2 cloves , minced
  • Leeks - 3 , white parts chopped
  • Basil leaves - 8 , sliced
  • Zucchini - 1 lb , diced
  • Tomatoes, any type - 12 oz , diced
  • Grassfed butter - 1 1/2 Tbsp
  • Wine, white - 1/2 cup
  • Lemon - 1/2 , juice of

Prep

  1. Pancetta - Prep as directed. (Can be done up to 4 days ahead)
  2. Shrimp - Defrost, rinse and drain. Pat dry with a paper towel and sprinkle with some salt and pepper.
  3. Garlic / Leeks - Prep as directed. (Can be done up to 4 days ahead)
  4. Basil - Prep as directed. (Can be done up to 2 days ahead)
  5. Zucchini / Tomatoes - Prep as directed.

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Make

  1. Heat a saute pan over medium heat. Add butter and then leeks, garlic, and a sprinkle of salt to melted butter. Saute for ~2 minutes.
  2. Add pancetta and shrimp and saute for 2 to 3 minutes.
  3. Add white wine and saute for another 3 minutes or until absorbed by leeks.
  4. Add zucchini and tomatoes and saute for 4 to 5 minutes.
  5. Remove from heat and finish with lemon juice and basil. Taste and season with salt and pepper as needed. Enjoy!

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