Shrimp Scampi with Zucchini Noodles

I am trying to eat a little healthier for the next couple of days given last week's Thanksgiving feast and the upcoming holidays. This shrimp scampi with zucchini noodles is on heavy rotation. 


A couple notes about the recipe. First if you want to skip the butter, you can just omit or swap in for ghee or move olive oil. Also if zoodles are not your think, swap with pasta or even quinoa. Lastly. chicken broth works well in the place of wine, just add a squeeze of half a lemon in addition to the zest to add some acid to the dish


Shrimp Scampi with Zucchini Noodles 

  • 2 Tbs. olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tsp. lemon zest
  • 1/2 cup white wine or chicken broth
  • 2 Tbs. unsalted butter
  • 1 lb shrimp, deveined and shell removed
  • Salt 
  • Garnish with parsley, red pepper flakes and Parmesan cheese

In a large saute pan over medium heat, warm the olive oil. Add the shallot and cook for 1 to 2 minutes or until the shallot is translucent. Add the garlic and lemon zest and cook for another 30 seconds. Add the wine and deglaze the pan. Cook the wine down until reduced by half, about 3 to 4minutes. Add butter and stir to combine. Gently add the shrimp and a big pinch of salt and cook for 4 to 6 minutes (depending on the size of the shrimp) or until shrimp are firm and pink. Garnish shrimp with parsley, red pepper flakes and Parmesan cheese. Serve over zucchini noodles or pasta. 

Serves 4.