Shrimp Scampi with Zucchini Noodles

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Are you trying to cut down on carbs and eat more veggies? Zucchini noodles are a healthier, low carb, gluten-free alternative to pasta.

To make zucchini noodles you can use a spiral slicer. I used a spiral slicer like this one. Just a couple of quick turns and in less than a minute you will have a plate of zoodles (zucchini + noodles=zoodles).

INGREDIENTS

  • 2 Tablespoons olive oil
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium zucchini, cut into noodles (See Kelly’s Notes)
  • Chopped parsley, for garnish

 

INSTRUCTIONS

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.

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