Shrimp Scampi with Zucchini Noodles
3 zucchini medium size sliced into “spaghetti” strips (see below)
24 shrimp, peeled and deveined (6 shrimp each, we recommend 16/20 size)
4 tbsp olive oil
3 cloves minced garlic
½ cup dry white wine (chardonnay recommended)
1 tsp crushed red pepper flakes (use your judgement and add more or less to your taste)
¼ cup diced tomato
2 oz. Italian parsley chopped
2 oz basil chiffonade (sliced in long thin strips)
1 oz red onion diced fine
Juice from 1 lemon
Salt and pepper to taste
Zucchini Noodles (spaghetti)
There are 3 methods you can use.
If you have a mandolin, adjust to julienne setting and CAREFULLY slice zucchini into strips.
There are vegetable “julienne” peelers which do an EXCELLENT job of doing this and can be found in just about any kitchen supply store nowadays.
If you are handy with a knife, you can slice them by hand, but this is very labor and time intensive.
* We recommend getting the vegetable “julienne” peeler. It is safe and effective.
Making the scampi:
In medium hot large sauté pan, add oil, garlic, onion, and red pepper flakes until translucent (about 1 minute).
Add shrimp and cook JUST until turning pink (2-3 minutes) remove from pan and reserve on plate
* Don’t worry, they will finish cooking later
Add wine and lemon juice and reduce for 2-3 minutes.
Add zucchini noodles and shrimp back to pan and toss carefully for another 2-3 minutes.
Add the tomato and herbs and season with salt and pepper to taste.
Pairs Well With
This is a great delicious alternative to the traditional dish with real pasta loaded with flour and carbs. If you’ve never had zucchini noodles, they are delicious and nutritious! This will please even the pickiest eaters in your house.