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

Name: Summer Veggie Saute with Shrimp
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 oz Pancetta, chopped; 1 1/2 lbs Shrimp, peeled and deveined; 2 cloves Garlic, minced; 3 Leeks, white parts chopped; 8 Basil leaves, sliced; 1 lb Zucchini, diced; 12 oz Tomatoes, any type, diced; 1 1/2 Tbsp Grassfed butter; 1/2 cup Wine, white; 1/2 Lemon, juice of

Active: 35 min Total: 45 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

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

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

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Make

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.
Add pancetta and shrimp and saute for 2 to 3 minutes.
Add white wine and saute for another 3 minutes or until absorbed by leeks.
Add zucchini and tomatoes and saute for 4 to 5 minutes.
Remove from heat and finish with lemon juice and basil. Taste and season with salt and pepper as needed. Enjoy!

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