Skinny Shrimp Scampi with Zucchini Noodles
Tuesday, May 21, 2019
Every night, Ben and I try to spend few minutes reading for leisure. Most of the time, he reaches for the latest prize-winning nonfiction, and I opt for (surprise!) a cooking magazine. It suits us. He can count on me for an unending supply of fresh dinners like today’s Healthy Shrimp Scampi with Zucchini Noodles, and I can rest assured that he’ll always have an intelligent topic for us to discuss while we eat them.
INGREDIENTS
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 cup white wine
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 medium zucchini, cut into noodles (See Kelly’s Notes)
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons olive oil
- Chopped parsley, for garnish
INSTRUCTIONS
- First, Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
- Then, Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
- And then, Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.