Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, shrimp scampi with zucchini noodles. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Melt butter in a large skillet over medium-high heat. Enjoy classic shrimp scampi lightened up with a white wine-butter sauce and zucchini noodles in place of pasta. The tomatoes add some sweetness and color, while the cheese contributes nuttiness and richness.
Shrimp Scampi with Zucchini Noodles is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Shrimp Scampi with Zucchini Noodles is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have shrimp scampi with zucchini noodles using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Shrimp Scampi with Zucchini Noodles:
- Get 2 tablespoons olive oil
- Prepare 1 shallot, finely chopped
- Get 4 cloves garlic, minced (1 1/2 tablespoons)
- Get 1 pound large shrimp
- Make ready 1 teaspoon kosher salt
- Get 1/2 teaspoon red pepper flakes (if desired)
- Make ready 1/4 teaspoon black pepper
- Make ready 1/4 cup low-sodium chicken broth or white wine
- Get Zest of 1/2 lemon
- Get 1/4 cup freshly squeezed lemon (1 lemon)
- Make ready 2 medium zucchini squash
- Get 1/4 cup chopped fresh parsley leaves
- Get 2 tablespoons freshly grated parmesan
Typically, shrimp scampi contains white wine. I also sautéed the zucchini noodles for a few minutes before serving, but also love them raw! Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues).
Instructions to make Shrimp Scampi with Zucchini Noodles:
- Heat oil in a large skillet over medium-low heat.
- Add the shallot to the skillet and cook until beginning to soften, about 3 minutes.
- Add garlic to the skillet and cook 30 seconds.
- Add the shrimp, salt, red pepper flakes, and black pepper to the skillet. Sauté for 3 minutes, until the shrimp are beginning to cook but are still translucent.
- Add chicken broth, lemon zest, and lemon juice to the skillet. Bring to a boil and cook for 1 minute.
- Using a spirilator, make zucchini noodles and add them and about 3/4 of the parsley to the skillet. Be sure that everything in the skillet is coated with the garlic-lemon sauce. Heat until warmed through.(Avoid over cooking or the noodles will become mushy)
- Sprinkle with remaining parsley and Parmesan.
- Serve warm with the sauce in the skillet.
Traditional shrimp scampi made into a low-carb dish with zucchini noodles. I know I'm late to the party but I finally invested in a spiralizer. In a large, heavy-weight skillet, melt one tablespoon of butter with the olive oil, and then add the garlic. Add the wine and bring it to a simmer. Stir in the shrimp, and season them with salt, pepper.
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