Shrimp Scampi with Zucchini Noodles from Peak Performance Catering

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Healthy Shrimp Scampi with Zucchini Noodles

Chef Alyson Zildjian, Peak Performance Catering


Yield: 4 Servings

4 Tablespoons olive oil

1 pound jumbo shrimp, shelled and deveined

1 Tablespoon minced garlic

1/4 teaspoon crushed red pepper flakes (optional)

1/2 cup white wine

3 Tablespoons freshly squeezed lemon juice

4  medium zucchini, cut into noodles

4 tablespoons of Grated Parmesan

Chopped parsley or basil, for garnish

To cut zucchini into noodles, use a mandoline or a spirlalizer


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.

Add 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.

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. Sprinkle with Parmesan Cheese and garnish with fresh basil or parsley.  Serve immediately.