Shrimp Scampi Zoodles:
My New Year’s Resolution? Learn to make more well-rounded meals, whether by using healthy recipes or swapping out ingredients for more fresh, nutritious ones. I think especially during the quarantine era, it can get easy to get complacent with our nutrition and I really want to get back to eating and preparing more fresh, healthy foods. I’m definitely trying to incorporate more veggies into my recipes, and this shrimp scampi with zoodles (zucchini noodles) fits the bill! This recipe has all the flavor – lemon, garlic, and shallots add a lot of depth – with less guilt and more nutrition. What are some of your resolutions for the year?
Zoodle Shrimp Scampi
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- 2 tbsp freshly grated Parmesan
- 1 1/2 lbs zucchini noodles (zoodles)
- 1/4 cup low-sodium chicken broth
- zest of 1/2 lemon
- 1/4 cup fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/4 cup freshly chopped parsley
Instructions
- Put the butter and olive oil in a large skillet and heat on medium-low. Add the chopped shallot and cook until fragrant and starting to soften, ~3 minutes. Add the garlic and cook for 30 seconds; be careful not to burn the garlic. Add the shrimp, salt, red pepper, and black pepper. Sauté the shrimp for 3 minutes. They should be cooked somewhat, but still translucent.
- Add the chicken broth, as well as lemon zest and juice. Bring the pan to a boil and cook for ~1 minute, just until the shrimp are fully cooked. Add the zoodles and parsley, and stir. Toss everything in the pan together so everything is coated with the lemon sauce, and cook just until the zoodles are warm; if they cook to long they will lose their texture. Sprinkle everything with the Parmesan and any additional parsley for garnish.
- Enjoy!
