Shrimp Scampi with Zucchini Noodles
- Zucchini
- 4 medium zucchini, about 2 lb
- ¼ tsp kosher salt
- Scampi
- 1 lb large shrimp, peeled and deveined, thawed if frozen
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- ¼ cup dry white wine or chicken broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ¼ cup fresh parsley, chopped
- parmesan, grated, for serving (optional)
Shrimp Scampi with Zucchini Noodles
- Spiralize the zucchini, then cut any very long strands into roughly 10-inch lengths.
- 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.
- Pat the shrimp very dry and season with 1/2 teaspoon salt and the pepper.
- 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.
- Flip the shrimp and cook until pink and opaque all the way through (145°F / 63°C). Move them to a plate.
- Lower the heat to medium. Add 1 tablespoon butter, the garlic and pepper flakes and stir until fragrant.
- Pour in the wine and lemon juice and simmer until reduced by about half.
- Pat the zucchini noodles dry with the towel.
- Add the zucchini to the skillet and toss just until warmed and barely tender. Longer cooking makes them watery.
- Add the remaining butter, the shrimp, lemon zest and parsley and toss. Serve right away with parmesan if you like.
Shrimp Scampi with Zucchini Noodles
- Cook to 145°F inside (check with a thermometer).