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.