With Labor Day Weekend upon us, summer is officially over, but we still have so much zucchini to use. So pour yourself a glass of wine because we’re making zoodles for a special shrimp scampi…
Shrimp Scampi with Zoodles
- 4 tbsp olive oil
- 1 lb jumbo shrimp
- 1 tsp red pepper flakes
- 2 tbsp minced fresh garlic
- 2 tbsp butter
- 2 tsp fresh chopped oregano
- 3 tbsp fresh chopped parsley
- 1/2 cup white wine (we used Chardonnay) – the other 1/2 cup went in my glass!
- 3 tbsp lemon juice
- Freshly ground black pepper
- 1 package prepared zoodles or 3 medium sized zucchini spiralized.
Spiralize three medium sized zucchini and set aside. Peel shrimp; do not remove the tails. Rinse and pat dry; sprinkle with salt. In a large skillet, melt butter with olive oil. Add garlic and red pepper flakes and sauté for approximately one minute. Be careful not to “brown” the garlic. Add the white wine and bring to a simmer. Let wine reduce by half (about 2 minutes). Add shrimp and sauté until they turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley, oregano, and lemon juice. Remove shrimp from pan and set aside on plate. Add zucchini noodles to the sauté pan and toss until coated and heated through, approximately one minute. Transfer zoodles to serving dish and arrange shrimp, pouring any excess pan sauce over the shrimp. Garnish with fresh parsley.
