Foodie Friday with Dr. Laura Klein: Shrimp Scampi with Zucchini Noodles
Shrimp scampi s a delicious treat I usually have when I’m eating out. Believe it or not, it’s not a hard meal to make at home. Just a few ingredients and viola, insta-delicious. Of course, if I’d rather not eat a pile of starchy noodles, there’s always some alternatives. This shrimp scampi by Joyful Healthy Eats uses a spiralizer to make beautiful zucchini noodles to lighten up the calorie content. If you don’t have one of these nifty tools, just use a peeler or mandolin.
Shrimp Scampi Over Zucchini Noodles
4 tablespoons of olive oil
1½ lbs. of shrimp, peeled & deveined
½ cup of onions, diced
2 garlic cloves, minced
⅓ cup of white wine
1 teaspoon of red pepper flakes
1 pint of cherry tomatoes
2 tablespoons of butter
salt & pepper
juice of 1 lemon
⅓ cup of fresh basil, chopped
3 zucchini, made into noodles with a spiralizer
- Heat a large skillet to medium high heat. Add 2 tablespoons of olive oil and the shrimp.
- Immediately season shrimp with ½ teaspoon of red pepper flakes, salt & pepper.
- Sauté each side for 2-3 minutes or until the shrimp turn opaque in color.
- Remove shrimp from the pan.
- Into the same skillet the shrimp were in add onions, sauté from 3-4 minutes until translucent.
- Next add garlic and sauté for 30 seconds, immediately add white wine to deglaze and scrap all the brown goodness off the bottom of the pan.
- Add in the cherry tomatoes, cover skillet and sauté for 3-4 minutes or until tomatoes start to get somewhat soft.
- Add shrimp back to the pan, butter, lemon juice, ½ teaspoon of red pepper flakes, and basil. Stir until butter melts.
- Heat a large non-stick skillet to medium high heat. Add 2 tablespoons of olive oil to the pan and then zucchini noodles.
- Sauté for 2-3 minutes, and remove.
- Add noodles to the shrimp mixture, toss to coat and serve!