Shrimp Scampi with Zucchini Noodles
Shrimp Scampi with Zucchini Noodles
I found this original recipe on justataste.com and found it to be a genius idea! I find traditional shrimp scampi to be a really light dish and not heavy or rich. I haven’t had it in years since I stopped eating pasta. Knowing I had that simple tool to make zucchini noodles meant I had a chance to re-create this!
I did omit the wine in the original recipe. By doing so, I felt some flavor had left the building and added some oregano and parmesan cheese. Get creative with other seasonings and spices for your own liking! This is a wonderful recipe for postop life with Gastric Sleeve or Gastric Bypass surgery. Focus on the shrimp more than than noodles for a more filling meal and enjoy something fun and different for dinner!
To shred zucchini into noodles: I use Pampered Chef’s Julienne Peeler for $11
Shrimp Scampi with Zucchini Noodles
Ingredients
- 1 lb pre-cooked frozen shrimp, thawed and tails removed
- 2 cloves garlic, minced/pressed
- 1/4 tsp crushed red pepper flakes
- juice of 1 lemon
- 2 medium zucchini, shredded into noodles (see note)
- 1/2 tsp each salt and pepper
- 1 tbsp dried oregano
- 1 tbsp grated parmesan cheese
Instructions
- For prep work: run shrimp under cold water or soak in cold water until thawed. Remove tails and set aside in a bowl. Use a paper towel to squeeze out as much water as possible until the shrimp look more dried. Shred zucchini into noodles using julienne peeler or other spiralizer type tool.
- Heat a non-stick skillet to medium high heat. Add garlic and red pepper flakes. Cook for 1 minutes, stirring often.
- Add the shrimp to the pan and cook, stirring on occasion until heated through. Add lemon juice to the pan and stir to combine. Let cook 2 minutes. Season with salt, pepper and oregano.
- Add zucchini noodles to the pan and fold the noodles into the shrimp until well combine. Cook about 4 minutes until zucchini looks soft and cooked. Remove from pan and serve with grated parmesan cheese.
Very good meal