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Wednesday, May 27, 2015

Shrimp Scampi with Zucchini Noodles

Yes, I finally gave in and purchased a spiralizer.  I have just been seeing too many great veggie fresh recipes using one.  I got mine at Bed, Bath and Beyond...but you can purchase them almost anywhere.  Mine has 3 blades.   I tried this recipe tonight using both zucchini and yellow squash because that is what I had on hand.  It was delcious and so quick to make.  A great warm weather recipe because the cooking goes really fast.  The recipe comes from the blog, "Damned Delicious."

  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup chicken stock
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium-sized zucchini, and/or yellow squash, spiralized
  • 2 tablespoons chopped fresh parsley leaves
 Spiralize squash.  Put in a colander and sprinkle with salt.  Allow to sit about 20-30 minutes.  Squeeze out any of the liquid.

Melt butter in a large skillet.  Add shrimp and garlic.. Cook just until shrimp turn pink.  Now add in the red pepper flakes, chicken stock and lemon juice.  Mix well.  Stir in zucchini noodles.  Cook 2 more minutes.  Serve with a sprinkle of parsley on top.

1 comment:

  1. A yummy and healthy recipe, as spiralizer ones tend to be! A great investment for the kitchen.