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Introduction
Shrimp scampi, a beloved Italian-American dish, has long been a staple in seafood restaurants. However, its origins can be traced back to Italian immigrants who adapted their cooking techniques to the abundance of shrimp found in American waters. Our healthier version pays homage to this culinary evolution by incorporating zucchini noodles, a modern low-carb alternative that has gained popularity in recent years. This adaptation not only reduces calories but also adds a delightful freshness to the dish, making it perfect for those warm summer evenings when you crave something light yet flavorful. By reimagining this classic, we're continuing the tradition of culinary innovation that gave birth to shrimp scampi in the first place.
Ingredients
• 1 pound large shrimp (21-25 count), peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 4 tablespoons extra-virgin olive oil, divided
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper to taste
Step 1:
Spiralize the zucchini into noodles using a spiralizer or create long, thin strips with a vegetable peeler. Set aside.
Step 2:
Pat the shrimp dry with paper towels and season with salt and pepper.
Step 3:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and slightly curled. Remove shrimp from the pan and set aside.
Step 4:
In the same skillet, add the remaining 2 tablespoons of olive oil. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Step 5:
Pour in the white wine and lemon juice, simmer for 2-3 minutes until slightly reduced.
Step 6:
Add the zucchini noodles to the skillet and toss gently in the sauce. Cook for 2-3 minutes until the noodles are just tender but still have a slight crunch.
Step 7:
Return the shrimp to the skillet and add the butter. Toss everything together until the butter is melted and the shrimp is heated through, about 1-2 minutes.
Step 8:
Remove from heat and stir in the chopped parsley and lemon zest. Season with additional salt and pepper to taste.
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
Q: How can I prevent the zucchini noodles from becoming watery?
A: Cook the zucchini noodles briefly and avoid overcooking. You can also salt them lightly and let them sit for 10 minutes before cooking to draw out excess moisture.
Q: Can I make this dish ahead of time?
A: It's best served fresh, but you can prepare the components separately and assemble just before serving. Cook the shrimp and sauce, and prepare the zucchini noodles, storing them separately until ready to combine and heat.
• For a gluten-free option, ensure the white wine used is certified gluten-free.
• If you don't have a spiralizer, you can use a vegetable peeler to create long, thin strips of zucchini.
• Pat the shrimp dry with paper towels before cooking to ensure better browning.
• For a dairy-free version, substitute the butter with an additional tablespoon of olive oil.
• Choose firm, medium-sized zucchini for the best noodle texture.
• This recipe contains shellfish (shrimp) and may contain traces of alcohol from the wine.
Divide the zucchini noodles and shrimp mixture equally among four plates. Serve immediately while hot.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.
Prepare the zucchini noodles and other ingredients before starting to cook, as the cooking process moves quickly once started.
- Don't overcook the zucchini noodles to avoid them becoming mushy.
- Use a good quality white wine that you would enjoy drinking for the best flavor.
- Adjust the amount of red pepper flakes to your preferred level of spiciness.
For a vegetarian version, substitute the shrimp with sautéed mushrooms or grilled tofu cubes. For added protein, include some pan-seared scallops alongside the shrimp.
Serve with a chilled glass of the same white wine used in cooking, or a crisp Sauvignon Blanc. A light, green salad makes an excellent side dish.
Best in summer when zucchini is in peak season, but can be enjoyed year-round.
Contains shellfish (shrimp). May contain traces of alcohol from the wine. Dairy-free option available by substituting butter with olive oil.
