Oh baby, you guys KNOW I love zucchini noodles (evidence here and here) – and for good reason. They’re super quick, super healthy and super versatile… three weeknight meal essentials!
About a month ago, I whipped up some dishes with Escoffier Online (+ Learn To Cook!) and I was so excited to show off my spiralizer. If you don’t have one yet, you need one – especially so that you can make this Shrimp Scampi! It’s the perfect dish for Spring; light, bright and flavorful… plus it’s totally “bikini diet” friendly 😉
1.5 lb shrimp, peeled and deveined
2 tbsp unsalted butter*
2 tbsp olive oil*
2.5 tbsp minced garlic
1/4 cup dry vermouth (or dry white wine)
3 tsp lemon zest
1/3 cup lemon juice (2 lemons)
2 tbsp parsley, finely chopped
1/2 tsp red pepper flakes (optional)
parmesan cheese (optional, for serving)
Yield: 4 servings
*Use ghee instead of oil and butter to make it paleo/Whole30!
Season your shrimp with salt and pepper. Melt butter and oil over medium heat. Once it’s melted, add shrimp and garlic to the pan. Let the shrimp cook for 2-3 minutes, or until cooked through. Remove the shrimp with a slotted spoon.
Add lemon juice and vermouth to the butter/oil/garlic, scraping up any browned bits that might have stuck to the bottom of the pan. Bring to a simmer for another 2 minutes to cook off the alcohol.
Add lemon zest, chopped parsley, and red pepper flakes (optional) and stir to combine. Season with salt and pepper.
Add zucchini noodles! Saute for an additional 1-2 minutes so the zoodles can get warm, slightly tender, and coated in the sauce. Stir the shirmp back in.
Add in lemon juice and vermouth, scraping up any browned bits that stuck to the bottom of the pan. Let it cook for another 3 minutes or so. Add lemon zest and parsley and cook for another minute before finally adding the zucchini noodles. Saute for an additional 2 minutes so the zoodles can get warm, slightly tender, and coated in the sauce.
Serve with more chopped parsley and/or a little bit of freshly grated parmesan cheese on top!
A few things to note – the zucchini noodles will release liquid, but if you think you need more sauce, add a 1/4 cup of chicken broth, or another tbsp of butter/oil.
Also, if you’re cooking for people who are skeptical of zucchini noodles, cook up some linguini and mix it in with the zoodles. They’ll get a little bit of the bite they love, without eating as much pasta!