SKINNY SHRIMP SCAMPI WITH ZUCCHINI NOODLES

yield: 2 TO 4 SERVINGS

prep time: 20 MIN

cook time: 10 MIN

INGREDIENTS:

2 Tablespoons olive oil 1 pound jumbo shrimp, shelled and deveined 1 Tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes (optional) 1/4 cup white wine 2 Tablespoons freshly squeezed lemon juice 2 medium zucchini, cut into noodles (See Kelly’s Notes) Chopped parsley, for garnish

DIRECTIONS:

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Kelly’s Notes: To cut zucchini into noodles, use a mandoline or a spiralizer.

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