I have to admit, I’m super late to the zucchini noodle (or zoodle) party. Well, let me explain. I’ve had a spiralizer for a while now. I blame peer pressure. All my friends were buying them, so of course I couldn’t be the only non-spiralizing individual in the bunch. I used it once, overcooked the zucchini noodles, and was over the whole trend just like that. I tucked away my spiralizer, never to be seen again. Until now.
After researching how to make the best zucchini noodles (i.e. barely cook them), I decided to try again. Now I’m sold! Shrimp scampi lends a garlicky, lemony punch to these zoodles, and the slight crunch of the zucchini noodles adds a nice contrast to the dish. Make this for date night, or any night, and I think you’ll be sold on the zoodle trend.
2 medium zucchini, spiralized
1/2 lb large shrimp, peeled and deveined
1 tablespoon unsalted butter
1 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon dried red pepper flakes
1 teaspoon lemon zest
Juice of 1/2 lemon
1/4 cup dry white or rose wine
2 tablespoons fresh parsley, minced
Salt and pepper, to taste
Heat a saute pan to medium heat. Melt the butter and oil together, then toss in the minced garlic, red pepper flakes, and lemon zest. Cook for 30 seconds, until the garlic is fragrant. Add the shrimp, then season with salt and pepper.
Cook the shrimp for 1-2 minutes. Add the wine and lemon juice. Cook for another 2-3 minutes, until the shrimp is just cooked through. Turn the heat off, then toss the zucchini noodles in. Use tongs to toss the zoodles around in the scampi sauce. After a minute, you’re ready to dish this up.
Garnish with parsley and serve immediately.
Shrimp Scampi with Zucchini Noodles
- 2 medium zucchini spiralized
- 1/2 lb large shrimp peeled and deveined
- 1 tablespoons unsalted butter
- 1 tablespoons olive oil
- 4 garlic cloves minced
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- 1/4 cup dry white or rose wine
- 2 tablespoons fresh parsley minced
- Salt and pepper to taste
Heat a saute pan to medium heat.
Melt the butter and oil together, then toss in the minced garlic, red pepper flakes, and lemon zest.
Cook the garlic for 30 seconds, until it becomes fragrant.
Add the shrimp, then season with salt and pepper.
Cook the shrimp for 1-2 minutes.
Add the wine and lemon juice into the pan.
Cook the scampi for another 2-3 minutes, until the shrimp is just cooked through.
Turn the heat off, then toss the zucchini noodles in.
Use tongs to toss the zoodles around in the scampi sauce.
Divide the shrimp and noodles between 2 bowls, garnish with parsley and serve.