Shrimp Scampi Zoodles
By Judy Kim

Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
This healthy spin on shrimp scampi swaps zucchini noodles for pasta.
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Ingredients
- 4 medium zucchini, washed and trimmed
- kosher salt
- 1 lb. medium shrimp, peeled and deveined
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 small onion, choped
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 cups dry white wine
- Juice and zest of 1 lemon
- 3 Tbsp. cold butter, cut into 3 pieces
- 1/4 cup chopped fresh parsley
- 1 lemon, thinly sliced
Directions
- Step 1Preheat oven to 400°. Insert flat end of one zucchini into a spiralizer and turn to make noodles; repeat with remaining zucchini. Cut the noodles to 7" lengths and place in a colander; sprinkle with salt and gently mix to coat noodles. Set aside and let noodles drain over a dish.
- Step 2In a medium bowl, season shrimp with salt and pepper. Place shrimp in an even layer on a rimmed sheet pan and roast for 8 minutes.
- Step 3In a large skillet set over medium heat, add oil, garlic, onions and red pepper flakes and season with salt and pepper; cook until softened, 2 minutes. Adjust heat to medium-high; add wine, lemon juice and zest and simmer until sauce has reduced, 3 to 4 minutes. Drain zucchini noodles and pat dry with paper towels. Add to sauce and toss until warmed through.
- Step 4Reduce heat to low and stir cold butter into sauce, then add cooked shrimp. Toss with parsley and garnish with lemon wheels. Serve immediately.
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