Name: Savour Summer with Garlic Scape Gremolata ‘Pasta’
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 2 to 4 servings
Ingredients: 6 (6-inch) garlic scapes or 6 peeled cloves garlic; 1 bunch curly parsley, tough ends discarded; Zest of 1 lemon (about 1 Tbsp); Juice of 1 lemon (about 1/4 cup); ¼ cup extra-virgin olive oil; ⅛ tsp salt; ⅛ tsp ground black pepper; 1 large zucchini; 1 large sweet potato, peeled; 2 tsp extra virgin olive oil; ⅛ tsp salt; ⅛ tsp ground black pepper; Olive oil, as needed; 15 raw, peeled and deveined shrimp, tails intact; 3 to 4 Tbsp Gremolata (recipe above); 5 cherry tomatoes, halved; Hulled hemp seeds, to taste

Prep Time

20 min

Cook Time

13 min

Yields

2 to 4 servings

It’s officially garlic scape season! Garlic scapes are the gorgeous, winding green stalks that twirl above garlic bulbs buried beneath the soil. They have a milder, less pungent garlic taste and can be stir-fried, stewed, grilled, minced, blended, turned into pesto, pickled and fermented. You can find garlic scapes at many grocery stores, farmers’ markets or for lucky gardeners, your own backyard.

Garlic scapes are a vibrant addition to classic gremolata, a zippy, chopped herb condiment that pairs well with sweet potato and zucchini “noodles,” juicy grilled shrimp and plump cherry tomatoes. This healthy dish is so fresh and zesty, it’s basically summertime in a bowl.

Garlic lovers, rejoice! Here are 20 more zesty recipes featuring the flavour-packed bulb.

ingredients

Gremolata

(6-inch) garlic scapes or 6 peeled cloves garlic

bunch curly parsley, tough ends discarded

Zest of 1 lemon (about 1 Tbsp)

Juice of 1 lemon (about 1/4 cup)

cup extra-virgin olive oil

⅛

tsp salt

⅛

tsp ground black pepper

Noodles

large zucchini

large sweet potato, peeled

tsp extra virgin olive oil

⅛

tsp salt

⅛

tsp ground black pepper

Shrimp

Olive oil, as needed

raw, peeled and deveined shrimp, tails intact

to 4 Tbsp Gremolata (recipe above)

Assembly

cherry tomatoes, halved

Hulled hemp seeds, to taste

Ingredient Substitution Guide

directions

Step 1

For the gremolata, add garlic scapes or garlic and parsley to a food processor and pulse until finely minced. Add lemon zest, lemon juice, olive oil, salt and pepper and pulse until fully combined, leaving some rustic texture. If you don’t have a food processor, mince ingredients finely by hand and stir together in a bowl.

Step 2

For the noodles, using a spiralizer, spiralize zucchini and sweet potato into spaghetti-style pasta. Or use a vegetable peeler to make thin, long strips. Or use prepared spiralized vegetable noodles, which can be found at most grocery stores.

Step 3

Heat a large skillet over medium heat and add oil, followed by noodles. Sauté for 5 to 7 minutes, until tender but not falling apart. (You can skip cooking and eat raw, if you prefer.) Season with salt and pepper. Remove noodles from heat.

Step 4

For the shrimp, heat grill or grill pan to medium-high and lightly brush with enough oil to coat grates.

Step 5

In a large bowl, mix to coat shrimp with 3 to 4 Tbsp gremolata.

Step 6

Grill shrimp for 3 minutes per side, or until bright pink and firm.

Step 7

For assembly, place noodles in a large bowl and top with cherry tomatoes and shrimp. Spoon 1/4 to 1/3 cup of additional gremolata overtop bowl and gently mix everything to coat. Divide between serving bowls, sprinkle with hemp seeds, to taste and serve. Store any extra gremolata airtight in refrigerator up to 1 week.

Rate Recipe

My rating for Savour Summer with Garlic Scape Gremolata ‘Pasta’

Savour Summer with Garlic Scape Gremolata ‘Pasta’