Whole30 Shrimp Scampi With Zucchini Noodles Food

WHOLE30 SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Steps:

• Begin by mixing together 1 tbsp oil, 1 clove garlic. Brush over the shrimp and let marinate for 30 minutes. (optional, but gives the shrimp more flavor)
• Heat remaining 2 tbsp oil in a large sauce pan to medium high heat. Add shrimp and cook for 1-2 minutes per side (the shrimp won't be cooked through). Set aside, keeping oil on the pan. Keep pan hot.
• Now add remaining garlic and saute for 1 minute, until fragrant. Toss in lemon juice, chicken broth, and zest. Cook for another 3 minutes until sauce is reduced.
• Add ghee (or butter) to the pan. Continue to cook for another 3 minutes until sauce begins to thicken.
• Add shrimp back to the pan and cook for another 2 minutes per side, coating with the sauce along the way.
• To make the zucchini noodles, spiralize your zucchini. Add about 1 tbsp oil, and either bake at 375 for 10 minutes, or saute with oil for 5 minutes. You can also serve raw.
• Toss shrimp and sauce with zucchini. Top with fresh parsley to serve.

ZUCCHINI NOODLE SHRIMP SCAMPI

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.

EASY SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Steps:

• Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper, and 1/2 teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.)
• Add tomatoes and remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining 3/8 teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly, until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

SHRIMP SCAMPI ZOODLES

Steps:

• Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
• Thinly slice the remaining garlic cloves.
• Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
• Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
• Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
• Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
• Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

SHRIMP SCAMPI WITH ZUCCHINI NOODLES

Steps:

• Zucchini Noodles (spaghetti).
• There are 3 methods you can use.
• If you have a mandolin, adjust to julienne setting and CAREFULLY slice zucchini into strips.
• There are vegetable "julienne" peelers which do an EXCELLENT job of doing this and can be found in just about any kitchen supply store nowadays.
• If you are handy with a knife, you can slice them by hand, but this is very labor and time intensive.
• * We recommend getting the vegetable "julienne" peeler. It is safe and effective.
• Making the scampi:.
• In medium hot large sauté pan, add oil, garlic, onion, and red pepper flakes until translucent (about 1 minute).
• Add shrimp and cook JUST until turning pink (2-3 minutes) remove from pan and reserve on plate.
• * Don't worry, they will finish cooking later.
• Add wine and lemon juice and reduce for 2-3 minutes.
• Add zucchini noodles and shrimp back to pan and toss carefully for another 2-3 minutes.
• Add the tomato and herbs and season with salt and pepper to taste.
• Serve immediatel.