We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!
Ingredients
- ½ pounds zucchini: 1 piece
- unsalted butter: 0.25 cup
- olive oil: 2 Tbsp
- shallot: 1 piece (minced)
- garlic: 2 clove (minced)
- white wine: 0.5 cup
- lemon: 0.5 piece (juiced)
- large shrimp: 1 pound (peeled and deveined)
- salt and ground black pepper: (to taste)
- fresh parsley: 2 Tbsp (to taste, chopped)
- Parmesan cheese: 2 Tbsp (to taste, grated, optional)
Metric Conversion
Stages of cooking
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Make zucchini noodles using a spiralizer or julienne peeler.
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Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
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Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving. scottjersey
