Intermediate
Not my best picture. The "pasta" does ooze a bit once cooked. I would serve it quickly so you don't get a lot of pooling on the dishes.
I've been thinking about this experiment for a while. How could you take veggie noodles and make a scampi?
I love the intense buttery, garlicky notes in Shrimp Scampi and wanted to replicate them using summer squash. I can honestly say the experiment was a success.
I added the mushrooms just by accident. I had some and, at the last minute, thought they would make a perfect addition. By drying them a bit and giving them a sear at the beginning, you have these little flavor bombs scattered through the "pasta" that are absolutely delicious.
You want to make sure you don't overcook the "noodles." They will cook very quickly, and you want them to have a bit of a bite when you eat the dish. Because some squash can get soft quickly, keep your eye on them and remove them even slightly before you think they are done.
This is just a word of warning: It's really garlicky, which is what I was going for. The butter adds richness and sauciness to the juices.
Other things I thought about adding:
Red pepper flakes
Small chunks of chicken instead of mushrooms
Toasted breadcrumbs to top
Folding in Parmesan Cheese - I dusted some on top, but it would be delicious throughout.
Shrimp
The idea is to make it your own. Add what you like in a scampi.
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