You’re probably looking at this and thinking zucchini noodles? What kind of wizardry is this?! It’s true guys, you can fake pasta with zucchini! It works best if you have a mandolin or a spiralizer, neither of which I own so I had to rough it with a food processor. The mandolin and spiralizer make long, beautiful noodles that truly have the density and length of actual spaghetti noodles. My food processor makes much shorter, rougher “noodles”. This recipe from JustATaste.com was so good I’m convinced I have to invest in a mandolin so I can make it all the time.
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 (I used chicken broth)
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles with mandolin or spiralizer
- 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, garish with parsley and serve immediately.