If you couldn't tell already, I'm on a bit of a spiralizing kick at the moment. I'm still "watching what I eat" and part of that is finding healthy alternatives to the things I love, like pasta. Shrimp scampi is such an easy and satisfying dish and it's almost always on a bed of beautiful blonde angel hair pasta. This time around, me and sous chef (best friend) Alexandra have made zucchini noodles to accompany the shrimp scampi.
This recipe took us about half an hour to make, and it went by even faster with our friends Pinot and Merlot. We watched the NBA Finals and made a delicious lemon pound cake afterwards. It was great.
Looking forward to more healthy twists on my favorites, let me know if you make this and how it turns out!
- 12-15 large shrimp (frozen is fine)
- 1 cup chopped parsley
- 2 tbsp butter
- 4 tbsp minced or paste garlic
- 1 cup chopped sweet onion
- 2 large zucchini
- 1 lemon
- 2 tbsp white wine
- 1 tsp pepper
- 1 tsp salt
- 1 cup grated parmesan
- If you have frozen shrimp, go ahead and rinse them in hot water until they're soft enough to peel. Peel them and squeeze a little lemon on them to get rid of that "bottom of the ocean" taste/smell.
- With a spiralizer (or a very sharp knife), spiralize the two zucchini or slice them into long, thin strips.
- Dice the onion and chop the parsley.
- In a large sauce pan, melt the butter on medium-high heat. Add in the onion and sautee (constantly stirring) for 10-15 minutes.
- When the lemon starts to soften, add in the garlic and white wine.
- Reduce the heat to medium and add in the shrimp. Try not to cook them too fast or they'll end up chewy.
- Add in the parsley, squeeze the lemon, and add the wine to the shrimp and onions. (It should all smell really good right now)
- Finally, stir in the zucchini. You do this last so it doesn't end up soggy! Add salt and pepper to taste and take it off of the heat when the zucchini is noodle-like in texture.
- Mix in the parmesan. If you want more, add more to your individual plate. Bon Appetit!