Shrimp Scampi with Zucchini Noodles. Low Carb and soooooo delicious!
All ye naysayers of the zucchini noodle, please try this dish!
The secret of the zuch noodle is to prepare it properly and then cook it properly. Just remember, liquid is the enemy. So, use yummy liquids in small amounts and make sure they reduce and are absorbed by the noodles. Do NOT peel the zucchini before spiralizing. The skin provides a wonderful texture and adds nutrients and fiber. All good. Click here to see my favorite spiralizer:
Buy the peeled, deveined shrimp and save yourself some time and headache
It truly is worth a couple extra bucks not to have to shell the shrimp and then devein it. YUCK! I buy it frozen and thaw it in cold water when pressed for time. It is a great staple to keep on hand at all times.
Tonya’s two cents – don’t overcook the shrimp!
It just takes one minute or two per side, otherwise you get rubber texture. Icky…..
Shrimp Scampi with Zucchini Noodles
Low Carb, garlicky succulent shrimp with zucchini noodles drenched in a white wine lemony sauce.
Equipment
- Vegetable Spiralizer
Ingredients
- 1 Pound Large Shrimp Peeled and deveined
- 1 Tbsp Kosher Salt
- 1 Tbsp Black Pepper ground
- 2 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 Shallot finely chopped
- 4 cloves garlic pressed
- 1 Tbsp Red Pepper Flake
- 1/2 cup Dry White Wine
- 1 Lemon Zest and juice
- 4 Zucchini Spiraled into noodles
- 1/2 cup Grated parmesan Cheese
- 1/4 cup Chopped parsley
Instructions
- Pat the shrimp dry with a paper towel and season with the salt and pepper on both sides. Set aside.
- In a large skillet, heat the olive oil on medium heat. Add the shallot and cook until translucent. Approximately 2 minutes. Add the garlic and red pepper flake and sauté one minute more.
- Add the wine, lemon zest and juice to the pan. Simmer for 3 minutes. Add the shrimp and cook on each side 1 to 2 minutes. Be careful not to overcook! Remove shrimp from the pan and set aside.
- Add the zucchini noodles to the pan and toss to coat. Cover the pan and simmer for 15 minutes.
- Remove the lid and increase the temperature to high. Cook for 5 minutes to reduce the liquid.
- Reduce the temperature to low, add the shrimp back to the pan and simmer for 2 minutes and then remove from heat.
- Sprinkle the dish with the parmesan cheese and parsley and serve.
