My version of Skinny Shrimp Scampi ended up being really spicy because I used way more pepper, garlic, and red pepper than the recipe called for. I tend to do my own thing when I cook. Sometimes its doesn’t work and sometimes it does. And this time it definitely worked. It’s interesting that when I was young, I couldn’t even tolerate black pepper but know most of what I’ve been cooking lately has to have a kick to it. Guess my taste buds have changed because I cleaned the plate. I’m going to try to stretch this for 3 servings but I make no promises 😉
This was my first time using the zucchini as noodles. I used 3 instead of the 2 that the recipe called for. I used a peeler and a knife to make the noodles. Peeling the zucchini using more pressure than normal so that they’re thicker. Then cutting what you’ve peeled into smaller strips. Which took some time so I’m definitely going to buy a spiralizer for the future.
- 2 Tablespoons olive oil
- 1 pound medium shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles
- Chopped parsley, for garnish
Over medium heat, I sauteed garlic and red peppers for a minute then I added the garlic & herbs seasoning and pepper to saute for another minute. Next I added the shrimp and cooked it till they got a pink color. Then I took the shrimp out and sat it aside to add the lemon juice and wine and… yes more garlic. Scrape the brown bits from the pan with a wooden spoon to mix in with the lemon juice and wine then add the zucchini “noodles” and cook to desired texture. I also added more pepper to the noodles. Finally, add the shrimp back to the pan to combine and add parsley. That’s it. Enjoy!
Side note: I’m thinking for next time I’ll try the yellow and green zucchini with some fresh red peppers cause I think it needs more color.