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Shrimp Scampi with Zoodles

Shrimp Scampi with Zoodles

Shrimp Scampi with Zoodles

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet
2
Cutting Board
3
Knife
4
Spiralizer or Mandoline or Vegetable Peeler
5
Measuring cups and spoons
6
Garlic Press (optional)
7
Lemon Juicer (optional)

Ingredients

Produce

  • 1
    1 each large zucchini
  • 2
    4 each cloves garlic
  • 3
    0.25 cup fresh parsley
  • 4
    0.25 each lemon

Protein

  • 1
    1 lb pound shrimp

Dairy & Fats

  • 1
    0.25 cup unsalted butter
  • 2
    2 tbsp tablespoons olive oil

Pantry

  • 1
    0.25 cup dry white wine
  • 2
    0.5 tsp teaspoon red pepper flakes
  • 3
    0.5 tsp teaspoon salt
  • 4
    0.25 tsp teaspoon black pepper

Directions

1

Prepare the Zucchini Noodles

Wash the zucchini thoroughly under cool running water. Using a spiralizer, mandoline, or vegetable peeler, create zucchini noodles (zoodles). If using a peeler, slice the zucchini into thin ribbons, then stack them and slice lengthwise into noodle-like strands. Set aside.

2

Prep the Aromatics

Peel and mince the garlic cloves. Finely chop the fresh parsley. Cut the lemon in half. Set aside.

3

Prepare the Shrimp

If your shrimp is frozen, thaw it completely under cold running water. Pat the shrimp dry with paper towels. This helps them get a nice sear and prevents excess moisture in the pan. Season the shrimp with salt and black pepper.

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4

Sear the Shrimp

Place a large skillet over medium-high heat. Add olive oil. Once the oil shimmers (a visual cue that it's hot), add the shrimp in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side, until pink and opaque. Remove from the pan and set aside. Be careful, the pan will be hot!

5

Sauté the Garlic

In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute, until fragrant (you will smell the garlic). Be careful not to burn the garlic, which will turn it bitter.

6

Create the Scampi Sauce

Pour the dry white wine into the skillet. Bring it to a simmer (small bubbles and steam) and let it reduce for 2 minutes, allowing the alcohol to cook off. Then, add the parsley and the juice from half a lemon. Stir well.

7

Cook the Zoodles

Add the zoodles to the skillet and toss them gently with the sauce. Cook for 3-5 minutes, until they are tender-crisp, meaning they have softened slightly but still retain a bit of bite. Avoid overcooking, as they can become mushy. If using a mandoline to create the zoodles, they will cook a bit faster.

8

Combine Shrimp and Zoodles

Return the seared shrimp to the skillet with the zoodles and sauce. Toss gently to combine and warm through, about 1 minute. Do not overcook the shrimp; it should still be tender.

9

Serve

Taste the scampi and adjust seasonings, adding more lemon juice or salt as needed. Serve immediately. Garnish with additional chopped parsley and a lemon wedge.

Recipe Tips

  • Use fresh, firm zucchini for the best texture in your zoodles. Avoid overripe zucchini, which can be watery.
  • When selecting shrimp, look for firm, bright pink shrimp with a mild aroma. You can use fresh or frozen shrimp.
  • If you don’t have white wine, you can substitute with chicken broth or vegetable broth.
  • Don’t overcook the shrimp. It’s done when it turns pink and opaque. Overcooked shrimp is rubbery.
  • For extra flavor, consider adding a pinch of dried oregano or basil to the sauce.
  • For an extra pop of flavor, add a touch of lemon zest to the dish.
  • Store any leftover shrimp scampi in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
  • Always wash your hands before and after handling raw seafood to prevent contamination. Ensure all cooking tools are clean.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

15g

Protein

30g

Fat

20g

Fiber

4g

Sugar

5g

Sat. Fat

10g

Sodium

800mg

Trans Fat

0.5g

Cholesterol

200mg

Potassium

500mg

Vitamin A

200%

Vitamin C

20%

Calcium

100%

Iron

2%

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