I am blown away by how delicious this was zucchini shrimp scampi was. Zucchini noodles are the new love of my life. The only issue I had was finishing this recipe right when my husband walked in the door. Two minutes, plate empty. There’s just a few basic ingredients needed for this and I had them all right at home- but if you don’t, it’s really worth going out to get them. I love my cozy comfort-foodish recipes, there’s no denying that, but a nice healthy meal really does leave you feeling prettttttty great. A nice balance is perfect. If I had my way, I’d get to spend all day, every day, creating new things in the kitchen. Of course most of us don’t have that luxury, so it was nice to discover that this meal in particular takes like…. 20 minutes, start to finish- maybe even less. (Which was pretty handy when I had to make it again after the hubs ate the first batch!) With that said, don’t underestimate the deliciousness of this meal and make extra just in case!
Do you use ZOODLES for other recipes?
Yep. Zoodles. Zucchini Noodles. I bet there are TONS of healthy meals that you can make with them! What have you tried? What do you want to try? Any that you want me to try and report back? – Because I will. I love zoodles, and I love experiments. I bet lemon chicken would be good with some zoodles. (Okay- perhaps I’ve said “zoodles” one too many times. Apologies.)
- 2 medium zucchinis
- 2 Tablespoons olive oil
- 10 jumbo shrimp, shells removed (I used frozen, cooked shrimp and let them thaw prior to sautéing.)
- 1 Tablespoon minced garlic
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup white wine
- 2 Tablespoons lemon juice
- Chopped parsley, for garnish (optional)
- Begin by cutting the zucchini into noodles. Do this by using a Spiralizer, or even a vegetable peeler. If the vegetable peeler slices are wider than you’d like, you can slice them further with a paring knife.
- In a medium pan on medium-low heat, warm the olive oil for 1 minute. And add the garlic and red pepper flakes and cook for another minute.
- Season the shrimp with salt and pepper. Increase heat to medium and add the white wine, lemon, and shrimp. Sauté for about 3 minutes, stirring frequently and cooking on each side until the shrimp is pink throughout. Remove the shrimp and set aside, leaving remaining liquid in the pan.
- Add the zucchini and cook for about 5 minutes, stirring occasionally. Return the shrimp to the pan and shut off heat. Pour the scampi onto serving plates and garnish with parsley. Serve & enjoy!
Recipe adapted from: JustaTaste.com