Shrimp Scampi Zoodles (Zucchini Noodles)

Time: 20 minutes
Yield: 3-4 servings

Ingredients:
3 whole large zucchinis, washed and dried
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
¼ cup red onion, diced
1 tablespoon garlic, minced
250 grams (8 ounces) medium shrimp, deveined
Salt and pepper to taste
¼ cup dry white wine (See note)
¼ cup vegetable stock
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup parsley leaves, finely chopped
¼ cup shredded parmesan cheese (optional)

Notes

• If you don’t want to use the wine, just skip this step. Instead increase the vegetable stock to ½ cup.

Method:

1. Use a spiralizer to make noodles of the zucchini and set aside.
2. Heat the butter and olive oil on medium heat in a large skillet. Add the crushed red pepper and garlic and sauté for a minute. Now add onions and cook stirring constantly till the onions are soft and translucent. Do not let the garlic burn.
3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink but not fully cooked through, about 1-2 minutes. Remove the shrimp from the pan and set aside.
4. Add the wine and deglaze the pan. Cook till the wine is reduced to half.
5. Add the stock and warm it up. Now stir in the lemon zest and juice and warm it everything together for a minute.
6. Stir in the zucchini noodles and cook tossing everything together for 1-2 minutes until the noodles are warmed through. Stir in the shrimp and cook until the shrimp is fully cooked. Remember you want to leave the noodles “al dente” so they have some bite like traditional pasta. Do not overcook the zoodles as they will get mushy.
7. Remove from the heat and stir in the parsley. Top with parmesan cheese if you are using it. Serve warm.