Description
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!
Ingredients
- 1 ½ pounds zucchini
- ¼ cup unsalted butter
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup white wine
- ½ lemon, juiced
- 1 pound large shrimp, peeled and deveined
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley, or to taste
- 2 tablespoons grated Parmesan cheese, or to taste (Optional)
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4