Shrimp Scampi With Zucchini Noodles
In this tasty rendition of shrimp scamp, zucchini noodles have been swapped for regular pasta to boost nutrition and lower calories. Zucchini is a terrific source of antioxidants, vitamins A and C.
Ingredients
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 5 cloves garlic minced
- 1 lb of large shrimp peeled and deveined
- 1 tsp kosher salt
- 1/2 - 1 tsp red pepper flakes your preference
- 1/4 tsp black pepper
- 1/4 cup dry white wine or chicken broth
- 1 lemon thinly sliced in half rounds
- Grated zest of 1 lemon
- Juice of 2 lemons
- 3-4 medium zucchini spiralized
- 3 tbsp fresh parsley leaves chopped
Instructions
- Heat butter and olive oil in a non-stick pan over medium low-heat. Add garlic and sauce for 1 minute. Add shrimp, salt, red pepper flakes and black pepper. Continue to saute, stirring often, for a couple of minutes (about 3-4) until shrimp turn pink.
- Add white wine, lemon zest, lemon juice and lemon slices. Bring to a boil and continue to cook for 1 minute. Stir in zucchini noodles and toss with shrimp to combine. Cook for another minute making sure not to overcook or the zucchini noodles will become mushy.
- Remove from heat, add parsley and toss. Season with salt and pepper.
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