Skinny Shrimp Scampi with Zucchini Noodles
- il y a 7 ans
PREP: 20 MINUTES COOK: 10 MINUTES YIELD: 2 TO 4 SERVINGS
2 Tablespoons
olive oil
1 pound
jumbo shrimp, shelled and deveined
1 Tablespoon
minced garlic
1/4 teaspoon
crushed red pepper flakes (optional)
1/4 cup
white wine
2 Tablespoons
freshly squeezed lemon juice
2
medium zucchini, cut into noodles (See Kelly’s Notes)
Chopped parsley, for garnish
DIRECTIONS
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
2 Tablespoons
olive oil
1 pound
jumbo shrimp, shelled and deveined
1 Tablespoon
minced garlic
1/4 teaspoon
crushed red pepper flakes (optional)
1/4 cup
white wine
2 Tablespoons
freshly squeezed lemon juice
2
medium zucchini, cut into noodles (See Kelly’s Notes)
Chopped parsley, for garnish
DIRECTIONS
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.