SHRIMP SCAMPI ZOODLES

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Shrimp Scampi Zoodles image

Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons unsalted butter, cut into cubes
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
Finely grated zest of 1 lemon
1 1/2 pounds medium peeled and deveined shrimp, tails removed
Kosher salt and freshly ground pepper
6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
1/4 cup roughly chopped fresh flat-leaf parsley

Steps:

  • Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  • Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
  • Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

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