In my last post, I mentioned Shrimp Scampi Zoodles. Here they are and they are just as good as I remembered. This is another easy zoodle recipe and it tastes great too, particularly if you like shrimp scampi. Like the Kung Pao Chicken Zoodle recipe, this recipe comes from Skinnytaste. Enjoy!
Shrimp Scampi Zoodles
2 medium zucchini (I use three)
1/2 tablespoon unsalted butter
2 teaspoon extra virgin olive oil, divided
4 minced garlic cloves, divided
12 large peeled and deveined shrimp
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon fresh grated lemon zest
3 tablespoons freshly squeezed lemon juice (from one lemon)
1/8 teaspoon red pepper flakes
Use a mandoline or spiralizer (see Kung Pao Zoodle recipe for more information on a spiralizer) to cut the zucchini into noodles. Cut the strips into 6 to 8 inch strips.
In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add two garlic cloves and saute for one minute. Add the shrimp, kosher salt, and the pepper and saute until the shrimp turns pink, about four minutes. Stir often. Set aside.
Add the remaining oil and garlic to the skillet, cook 30 seconds then add the zucchini noodles, kosher salt and pepper. Cook two minutes, stirring.
Remove from the heat, add the shrimp, parsley, lemon zest, lemon juice and red pepper flakes. Toss well to combine and serve immediately. Makes two servings.
Sweet Notes: Don’t cook the zucchini noodles longer than two minutes, otherwise they will become watery. Try 1 1/2 minutes so they stay firm yet warm.