Shrimp Scampi Zoodles Food
SHRIMP SCAMPI ZOODLES
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
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.
ZUCCHINI NOODLE SHRIMP SCAMPI
We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!
Provided by MCabrera75
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
- Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 9.3 g, Cholesterol 205.3 mg, Fat 20.3 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 298.3 mg, Sugar 3.7 g
"ZOODLE" (ZUCCHINI NOODLE) SHRIMP SCAMPI
I love this recipe! It's so quick to make, and so much fun to eat...hehehehee! As a Mommy to two amazing and energetic Bambinos, time is of the utmost essence when taking care of my body (which is a priority if I want to keep up with them). I love being able to vary the ingredients (and their quantities) to my taste, and to whomever I'm serving it to. Be flexible, and enjoy! TIP: Make the shrimp ahead and regriferate, to cut down on prep time (especially during the week).
Provided by VeggiePasta
Categories Vegetable
Time 25m
Yield 2 3, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Place a large saute pan over low-medium heat and add olive oil. Heat for 1 minute.
- Add garlic and crushed red pepper flakes and cook for 1 minute, constantly stirring.
- Add shrimp, and cook thoroughly (all sides should turn pink when cooked), about 3 minutes. Continue to stir as needed.
- Season the shrimp with the salt and black pepper. (I added some cayenne pepper at this point. I LOVE spicy food!).
- Using a slotted spoon, transfer the prepped shrimp to a bowl, leaving any liquid in the pan.
- Increase the heat to medium, and then add the white wine (if using), and the lemon juice. Scrape any brown bits from the bottom and sides of the pan and cook for 2 minutes.
- Add the Zoodles and cook for another 2 minutes, occasionally stirring.
- Add the shrimp and toss to combine.
- Garnish with parsley and serve immediately. Enjoy your nom nom!
Nutrition Facts : Calories 325, Fat 16.5, SaturatedFat 2.3, Cholesterol 286, Sodium 1448.3, Carbohydrate 10.9, Fiber 2.2, Sugar 5.5, Protein 33.7
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- 1. Heat the oil in a large sauté pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
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- In a large skillet, melt the butter over medium heat. Add the olive oil and garlic; cook until fragrant, 1 minute.
- Add the lemon zest, lemon juice and wine; bring to a simmer. Simmer until the liquid is almost completely reduced, about 3 minutes.
- Add the shrimp and sauté until just cooked, about 3 minutes. Season with salt and pepper. Transfer to a bowl.
- Add the spiralized zucchini to the pan and season with salt and pepper. Cook, tossing occasionally, until tender, about 5 minutes. Return the shrimp to the pan and toss to combine.
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- Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
- Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.
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