Quick Shrimp Scampi with Zucchini Noodles
Equipment
- Large skillet
- Spiralizer
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 medium zucchini, spiralized
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine or chicken broth
- Juice and zest of 1 lemon
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Pat the shrimp dry and season lightly with salt and black pepper. Set aside while you prepare the rest of the ingredients.
- Heat the butter and olive oil together in a large skillet over medium heat until the butter melts. Add the minced garlic and red pepper flakes and cook for about 30 seconds until fragrant.
- Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until they turn pink and opaque. Remove the shrimp to a plate and set aside.
- Pour the white wine or broth into the same skillet and stir to loosen any browned bits. Add the lemon juice and zest, then let the sauce simmer for 1 minute.
- Add the spiralized zucchini noodles to the skillet and toss gently for 1 to 2 minutes until just warmed through but still firm. Return the shrimp to the pan and stir to combine.
- Remove the skillet from the heat. Sprinkle with chopped parsley and grated Parmesan cheese before serving.
Notes
Drain the spiralized zucchini in a colander for a few minutes before cooking if you want to reduce excess moisture. If you prefer a milder flavor, cut the red pepper flakes in half. Leftovers reheat best in a skillet over low heat with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Spiralizer
Cuisine: Italian
Equipment: Large skillet, Spiralizer