Want another easy seafood recipe? Check out my Spaghetti with clams and broccoli. Serve shrimp scampi over zoodles and enjoy LIKE ZUCHINNI? TRY ZUCHINNI HUMMUS! TO SERVE: Saute for about 3 minutes – the biggest mistake people make with Zoodles is cooking them too long. Wash and cut of the ends and then sprialize the zucchini Put the butter and oil in the pan, add garlic cloves and saute until translucent, add shrimp, sprinkle in the shrimp scampi spice blend, cook in a single layer one side at a time 2-3 minutes per side, the shrimp is done when pink and curled. Parmesan Cheese to serve with the scampi after plating TO MAKE SHRIMP SCAMPI WITH ZOODLES: For the Scampi Sauce INGREDIENT LIST:ġ lb Fresh Shrimp (Always choose Wild Caught shrimp, it is a much healthier choice than farm raised)Ģ t Wildtree Shrimp Scampi Blend (or other spice blend of choice) The Zoodles make it perfect for Keto and low-carb menu plans and can be easily adapted to Whole 30 by using Ghee in place of butter.Īdd a nice green salad or make a quick caprese and you are done! You will want to add this one to your rotation because you will want to make shrimp scampi with zoodles again and again. Put the olive oil in the pan, add garlic cloves and saute until translucent, add shrimp, sprinkle in Scampi blend, cook in a single layer one side at a time 2-3 minutes per side, the shrimp is done when pink and curled. This healthy recipe is great for a weeknight or even a lunch. You can use frozen shrimp from your grocer. If you don’t have local shrimp, that’s okay. Add garlic and red pepper flakes and sauté for approximately one minute. In a large skillet, melt butter with olive oil. Spiralize three medium sized zucchini and set aside. I love to use local shrimp and zucchini I snagged at the farmers market for this dish. 1 package prepared zoodles or 3 medium sized zucchini spiralized. Shrimp Scampi with Zoodles is a super fast, easy and healthy meal. Using zoodles turns this old favorite into a healthy recipe! Delicious over pasta, rice, grits, pretty much anything. In the same skillet, add in the zucchini noodles and toss to combine, for about 2 minutes and then add in the shrimp and crumble in the bacon. Remove the shrimps with a slotted spoon and set aside. Garlicky, buttery, shrimp, what is not to love? It is the ultimate comfort food. Season with salt and pepper and let shrimp cook for about 2 minutes, flip over, add in the lemon juice and zest and cook an additional two minutes. Garnish with parsley and serve immediately.I have adored shrimp scampi ever since I was a little girl. After a minute, you’re ready to dish this up. Use tongs to toss the zoodles around in the scampi sauce. Turn the heat off, then toss the zucchini noodles in. Cook for another 2-3 minutes, until the shrimp is just cooked through. Add the shrimp, then season with salt and pepper.Ĭook the shrimp for 1-2 minutes. Cook for 30 seconds, until the garlic is fragrant. Melt the butter and oil together, then toss in the minced garlic, red pepper flakes, and lemon zest. Make this for date night, or any night, and I think you’ll be sold on the zoodle trend. Now I’m sold! Shrimp scampi lends a garlicky, lemony punch to these zoodles, and the slight crunch of the zucchini noodles adds a nice contrast to the dish. barely cook them), I decided to try again. Until now.Īfter researching how to make the best zucchini noodles ( i.e. I tucked away my spiralizer, never to be seen again. I used it once, overcooked the zucchini noodles, and was over the whole trend just like that. Add 1 tbsp oil and 2 tbsp butter and heat until the butter melts then foams. Let the zucchini sit and sweat while you make the shrimp scampi. All my friends were buying them, so of course I couldn’t be the only non-spiralizing individual in the bunch. Arrange the zoodles over a paper towel lined baking sheet (to wick up some of the moisture) then sprinkle with the remaining teaspoon salt. I have to admit, I’m super late to the zucchini noodle (or zoodle) party.
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