Zucchini Noodles With Shrimp Scampi
Searching for a healthier version of shrimp scampi? Look no further than this version featuring zucchini noodles. Bonus: it's ready in 20 minutes.
- Serves: 4 persons
- 1 ½pounds shrimp (peeled and deveined)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 2tablespoons unsalted butter
- 2tablespoons olive oil
- 2tablespoons garlic (minced)
- 3teaspoons lemon zest
- ¼cup dry vermouth
- ⅓cup lemon juice
- 2tablespoons parsley (finely chopped)
- ½teaspoon red pepper flakes
- Parmesan cheese (for serving)
Step 1Create zoodles by running the zucchini through a spiralizer .
Step 2Season the shrimp with the salt and pepper.
Step 3Heat the butter and oil in a pan over medium heat. Once the butter melts, add garlic and shrimp. Cook shrimp for 2 to 3 minutes, until pink and cooked through. Remove the shrimp and set aside.
Step 4Add lemon juice and vermouth to the butter, oil, and garlic mixture, scraping up any browned bits (also known as fond ) stuck to the pan. Bring to a simmer for 1 to 2 minutes to cook off the alcohol.
Step 5Add lemon zest, chopped parsley, and red pepper flakes and stir to combine.
Step 6Add the zucchini and saute for an additional 1 to 2 minutes until the “noodles” become slightly tender and are coated in the sauce.
Step 7Stir the shrimp back into the noodles. Serve with freshly grated parmesan cheese.