|Recipe from: justataste|
Skinny Shrimp Scampi with Zucchini Noodles
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
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, garnish with parsley and serve immediately.
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