Shrimp Scampi with Zucchini Noodles

Shrimp Scampi Zucchini Noodles  Pangea Catering

 

Shrimp served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles,  a lighter take on shrimp scampi.

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound (16-24) shrimp, shelled and deveined
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 3 medium zucchini, cut into noodles
  • salt and pepper to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon parsley, chopped
  1. Heat the oil and melt the butter in a pan over medium-high heat. Add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
  2. Add the white wine and lemon juice to the pan, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lemon zest and parsley, tossing everything and removing from the heat.

Taken from: http://www.closetcooking.com/2015/02/shrimp-scampi-with-zucchini-noodles.html

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