I promise I won’t zoodle you to death. This one was too good not to post though. It’s like a new toy at the moment. I am truly fascinated with my new spiralizer by Kitchen Aid.
I love shrimp scampi. What I don’t like about it is all the butter and oil dripping from it. This is a healthy alternative. It is also made in one pan so clean up is a breeze.
I will suggest that you gather and prepare all of your ingredients prior to cooking this. It goes really fast. You will be throwing everything into the pan in a matter of minutes.
My zucchini were approximately (*9-10 inches) in length. I washed them, left the skin on, cut off the ends, and spiralized them.
You can use fresh or frozen shrimp that have been thawed. Mine was frozen because that is what I had on hand. Either, will work well.
I don’t like big chunks of garlic in my sauces. I started using a microplane to grate it. I find it requires little to no cooking time. It will appear to melt right into your sauce. Just be careful not to burn it. As soon as you smell it, add your other ingredients. You could use a food processor or a knife. Any method would be fine. It all depends on how you like your garlic! You just don’t want it burned!!!
This really pairs well with a bottle of white wine. A loaf of crusty French bread is good for dipping in the sauce.
SHRIMP SCAMPI OVER ZOODLES
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 2 Tbsp of finely chopped onion
- 4 cloves of garlic, grated with a microplane
- 1 lb of large shrimp, peeled and deveined
- 1/2 – 1 tsp of red pepper flakes
- 1/4 C of chicken stock
- 1/4 C of good white wine
- Zest of one lemon and it’s juice
- Zucchini noodles from 4 zucchini (*see note above)
- 6-7 Basil leaves, julienned
- Freshly grated Parmigiano/Reggiano cheese
- Kosher salt and fresh ground pepper to taste
- Assemble and prepare all of your ingredients.
- Heat the butter and olive oil in a large skillet over medium-low heat.
- Add the onion and cook until softened.
- Add the garlic, shrimp, red pepper flakes, and salt and black pepper to taste. Saute until the shrimp are just starting to turn pink but still translucent.
- Add the chicken broth, white wine, lemon zest, and lemon juice. Bring to a boil and cook until the shrimp are pink, and opaque.
- Stir in the zucchini noodles and toss with the shrimp and sauce until everything is well coated with the sauce.
- Cook until the noodles are al-dente (slight crunch). DO NOT OVER COOK them or they will be too soft and no longer the consistency of a noodle.
- Remove from the heat and taste for seasonings. Sprinkle the basil and the grated cheese on top and serve.
Til next time,
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