Shrimp Scampi Zoodles (Printable Version)
Buttery shrimp and zucchini noodles tossed with lemon and parsley, all in one skillet for easy weeknight meals.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons unsalted butter
02 -
2 tablespoons extra-virgin olive oil
03 -
3 garlic cloves, finely minced
04 -
Zest and juice of 1 lemon
05 -
80 millilitres dry white wine
06 -
680 grams large tail-on shrimp, peeled
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
1.4 kilograms zucchini, spiralized
10 -
Lemon wedges, for serving
11 -
20 grams chopped fresh parsley
# Steps:
01 -
Melt butter in a large skillet over medium heat. Add olive oil and garlic; cook, stirring frequently, until fragrant, about 1 minute.
02 -
Incorporate lemon zest, lemon juice, and white wine. Bring the mixture to a simmer and cook until the liquid is nearly evaporated, approximately 3 minutes.
03 -
Add shrimp to the skillet and sauté until opaque and just cooked through, about 3 minutes. Season with salt and pepper, then transfer the shrimp to a bowl.
04 -
Add spiralized zucchini to the pan. Season with salt and pepper. Cook, tossing occasionally, until just tender, about 5 minutes.
05 -
Return shrimp to the skillet. Toss gently with the zucchini noodles to combine. Serve immediately, garnished with lemon wedges and chopped parsley.
# Notes:
01 -
For optimal texture, avoid overcooking the zucchini noodles to prevent excess moisture.