Shrimp Scampi With Zucchini Noodles Spiralizer Recipe Featuring Zoodles

Spiralize 3 medium zucchinis using a spiralizer and trim any long pieces with kitchen shears.

Season 1 pound of peeled and deveined wild shrimp on both sides with salt and black pepper.

Crush 3 cloves of garlic using a garlic press and mince 1 large shallot and a large handful of fresh Italian parsley.

Preheat a large pan over medium-high heat until very hot.

Add a little extra virgin olive oil to the pan and swirl it around.

Add the shrimp to the pan and sear for about 1 to 1.5 minutes on each side until they are cooked and pink.

Remove the shrimp from the pan and set aside, cooking in batches if necessary to avoid overcrowding.

Turn the burner down to medium-low and add a little cold oil to the pan to prevent scorching, then add the minced shallot and garlic, stirring constantly for about a minute.

Add a large pinch of crushed red pepper flakes and stir to incorporate the heat into the oil.

Deglaze the pan with Italian white wine and turn the heat back up to medium-high, stirring constantly until it thickens and the alcohol cooks off.

Juice half a lemon into the pan and reduce the heat to medium, then add about 2 tablespoons of butter and let it melt.

Add the zucchini noodles to the pan and cook for 2-3 minutes, stirring to coat them in the sauce and seasoning with salt and pepper to taste.

Add the cooked shrimp back into the pan and stir to combine everything until heated through.

Turn off the heat and add the minced parsley, stirring to incorporate before serving.

Equipment Needed

Spice Level:

Dietary