Shrimp Scampi · Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

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Before you start

Gather your ingredients

4 medium zucchini, about 2 lb
¼ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
1 lb large shrimp, peeled and deveined, thawed if frozen
½ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
1 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
3 tbsp unsalted butter, divided
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
All 4 swaps for butter

Cooking for an allergy? Check every label.
4 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¼ tsp red pepper flakes
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes
¼ cup dry white wine or chicken broth
2 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 tsp lemon zest
Swaps for lemon zest
Instead of citrus zest
- Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
- Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
- Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.
More for citrus zest
¼ cup fresh parsley, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
parmesan, grated, for serving
Swaps for parmesan
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
More for parmesan

Cooking for an allergy? Check every label.

Step 1 of 10

Spiralize the zucchini, then cut any very long strands into roughly 10-inch lengths.

Step 2 of 10

Spread the zucchini noodles on a clean towel, sprinkle with 1/4 teaspoon salt and let them sit while you cook the shrimp. The salt draws out water.

Step 3 of 10

Pat the shrimp very dry and

season (how to season to taste)

Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

with 1/2 teaspoon salt and the pepper.

Step 4 of 10

Heat the oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the shrimp in one layer and cook until pink on the bottom.

Step 5 of 10

Flip the shrimp and cook until pink and opaque all the way through (145°F / 63°C). Move them to a plate.

145°F

Step 6 of 10

Lower the heat to medium. Add 1 tablespoon butter, the garlic and pepper flakes and stir until fragrant.

Step 7 of 10

Pour in the wine and lemon juice and

simmer (how to simmer)

Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid

until

reduced (how to reduce)

Reduce Simmer a liquid uncovered so water steams off and the flavor and body get stronger. 1. Use a wide pan; more surface means faster reducing.2. Bring the liquid to a lively simmer, uncovered.3. Stir now and then and scrape the sides back in.4. Look at the level against the pan, or dip a spoon to check thickness.5. Salt at the end, since salt gets stronger as it reduces. Done when: The level has dropped by the amount the recipe says, and it is glossy and coats a spoon. How to reduce a sauce: mistakes to avoid

by about half.

Step 8 of 10

Pat the zucchini noodles dry with the towel.

Step 9 of 10

Add the zucchini to the skillet and toss just until warmed and barely tender. Longer cooking makes them watery.

Step 10 of 10

Add the remaining butter, the shrimp, lemon zest and parsley and toss. Serve right away with parmesan if you like.

All done

Enjoy!

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Ingredients

4 medium zucchini, about 2 lb
¼ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
1 lb large shrimp, peeled and deveined, thawed if frozen
½ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
1 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
3 tbsp unsalted butter, divided
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
All 4 swaps for butter

Cooking for an allergy? Check every label.
4 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¼ tsp red pepper flakes
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
More for red pepper flakes
¼ cup dry white wine or chicken broth
2 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 tsp lemon zest
Swaps for lemon zest
Instead of citrus zest
- Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
- Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
- Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.
More for citrus zest
¼ cup fresh parsley, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
parmesan, grated, for serving
Swaps for parmesan
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
More for parmesan

Cooking for an allergy? Check every label.