Friday, February 20, 2015

Shrimp Scampi with Zucchini Noodles

As we dream of warmer weather here in the Northeast, we are also dreaming of yummy summer recipes!  While our crock pots are used multiple times during the week to make hearty stews and soups, we thought we would switch gears this week and share a light and delicious shrimp scampi with zucchini noodles!  We love this recipe because instead of pasta it calls for thinly sliced zucchini as a substitute.  This is not only great for those who can't eat gluten and grains, but for anyone looking to cut back on those processed white foods that so easily sneak into out diets!

  • 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


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, garish with parsley and serve immediately.

No comments:

Post a Comment