Ingredients:

  • 2 medium zucchini (about 1 pound, 450g)
  • 1 teaspoon olive oil (5ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) large shrimp, peeled and deveined (US size 26/30 or larger)
  • 2 tablespoons olive oil (30ml)
  • 4 cloves garlic, minced
  • ¼ cup dry white wine (optional, e.g., Sauvignon Blanc or Pinot Grigio) (60ml)
  • ¼ cup chicken broth (60ml)
  • 3 tablespoons unsalted butter (45g)
  • Juice of ½ lemon (about 2 tablespoons, 30ml)
  • ¼ teaspoon red pepper flakes (or to taste)
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Spiralize zucchini into noodles or use a vegetable peeler to create ribbons. Toss with 1 teaspoon of olive oil, salt, and pepper. Set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  3. Add minced garlic to the skillet and sauté for about 30 seconds, until fragrant (but not browned!).
  4. (If using) Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 1 minute). Add chicken broth and simmer for another minute.
  5. Stir in the butter, lemon juice, and red pepper flakes. Season with salt and pepper to taste.
  6. Add the zoodles and cooked shrimp back to the skillet. Toss to coat with the sauce. Cook just until the zoodles are heated through (do not overcook or they will become watery), about 1-2 minutes.
  7. Sprinkle with fresh parsley and serve immediately. Enjoy your Zucchini Noodles Shrimp Scampi!