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.