<SPAN class=mceItemHidden data-mce-bogus="1">A lighter version of shrimp <SPAN class=hiddenSpellError data-mce-bogus="1" pre="shrimp ">scampi</SPAN> with pasta swapped for zucchini noodles and the butter left out.</SPAN>
Author: Gravel & Dine
Recipe type: Main
Serves: 2
Ingredients
1 pound of raw jumbo shrimp (peeled and deveined)
2 medium zucchini
Juice of 1 lemon
¼ c. dry white wine (such as sauvignon blanc)
2T chopped fresh parsley
5 cloves garlic, minced or grated
1/2t red pepper flakes
grated parmesan cheese
2T olive oil
Instructions
Start by using a spiral cutter to turn the zucchinis into noodles
Saute the garlic and red pepper in the olive oil over medium heat, for about 2 minutes
Add the shrimp, cooking until the shrimp are pink and opaque, about 5 minutes, remove the shrimp and set aside
Add the wine and lemon juice, cooking over medium heat for about 2 minutes
Add the zucchini noodles, stir with other ingredients, cover and cook for about 3 minutes
Add the shrimp, toss to combine
Sprinkle parsley, parmesan cheese, and lemon zest over the top
Recipe by Gravel & Dine at https://gravelanddine.com/shrimp-scampi-zucchini-noodles/