Zucchini Shrimp Scampi

 

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Ingredients: 2 tablespoons unsalted butter 1 pound medium shrimp, peeled and deveined 3 cloves garlic, minced 1/2 teaspoon red pepper flakes, or more, to taste 1/4 cup chicken stock Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds (4 medium-sized) zucchini. 2 tablespoons olive oil. 1 shallot, minced. 2 cloves garlic, minced. ½ cup white wine. ½ lemon, juiced.

1 pound large shrimp, peeled and deveined. 1 pinch salt and ground black pepper to taste. 2 tablespoons chopped fresh parsley, or to taste. 2 tablespoons grated Parmesan cheese, or to taste.

Stir 1/2 cup butter and lemon juice with the shrimp mixture; cook until the butter melts completely, 1 to 2 minutes. Season the mixture with salt and pepper. Add the zucchini and cook until tender, about 5 minutes more.

Top with Parmesan cheese. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center. Heat the oil over medium-high heat in a large, nonstick skillet. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic.

Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes. Zucchini noodles with shrimp in light scampi sauce with roasted zucchini, Roma tomato and topped with parmesan, parsley and lemon. Order Now. To skillet, add zucchini, garlic, and butter.

Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping. Toss vegetables with shrimp linguine, pasta cooking water, lemon peel. Once hot add the SeaPak Shrimp Scampi to the pan.

Saute 5 minutes occasionally tossing. After five minutes add the spiralized vegetables and Alfredo sauce to the pan. Toss the vegetables, shrimp and Alfredo sauce for 4 or 5 minutes to completely cook the shrimp. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still. The added veggies and low carbs in zucchini shrimp scampi are just added bonuses.

What Is Shrimp Scampi? Shrimp scampi is an Italian-American pasta. In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant.

Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink.

List of related literature:

Combine the olive oil, garlic, crushed red pepper flakes, lime zest and juice in a bowl and toss in shrimp.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
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by Meredith Laurence, Jessica Walker
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Serve shrimp mixture with eggplant; garnish with capers, lemon wedges, and parsley sprigs.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
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Place the sticks of butter on top of the shrimp, sprinkle on the black pepper (it should be a thick layer, 1/16 to 1/8 inch deep).

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
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Add the olive oil, hot sauce, bay leaf, garlic, lemon juice, minced parsley, minced chives, tarragon, chervil, pepper, and Worcestershire, bring to a simmer over medium heat, and add the shrimp.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
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Stir 1 cup crumbled feta cheese, ⅓ cup chopped kalamata olives, 3 thinly sliced scallions, and 2 tablespoons lemon juice into shrimp before serving.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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Return the shrimp and any accumulated juices to the pan, add the parsley, season with salt to taste, and stir to combine.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Place the sticks of butter on top of the shrimp, and sprinkle on the black pepper in a thick layer, l/& inch to % inch deep, covering the whole top surface.

“Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook” by Howard Mitcham
from Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
by Howard Mitcham
Arcadia Publishing, 2013

Add the melon to the shrimps together with the salt, oil, pepper, lemon juice, walnut pieces, and lastly the arugula leaves.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

We started by adding the shrimp to a cold courtbouillon (an aromatic mixture of water, lemon juice, parsley, sugar, salt, and peppercorns), then heated the liquid to just a near simmer.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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Make the ragoût: In a medium saucepan, place the shrimp, squash, tomato, fumet, butter, lemon juice, salt, and parsley.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • I can’t wait to try this tonight! I’m currently trying to cut out starches and carbohydrates, so the zucchini makes me feel like I’m really eating the pasta! Thanx a ton!

  • I have been using Shirataki noodles (tofu noodles). They come is spaghetti and flat noodles. I just rinse and boil them for 2 minutes and add to the recipe above. I like them better than Zoodles. Very very low carbs and calories.

  • I have been using Shirataki noodles (tofu noodles). They come is spaghetti and flat noodles. I just rinse and boil them for 2 minutes and add to the recipe above. I like them better than Zoodles. Very very low carbs and calories.

  • Hello! I just discovered your channel. And I’m having so much fun binging on them! Thank you for producing such good content and in such an enjoyable way.

  • I like to saute my zoodles in a really hot pan with oil for about 30 seconds. I add mince garlic and I keep the noodles moving so they won’t burn or get soggy, I then add salt and pepper and serve!

  • Enjoyed your video. I did not see the link for the zoodler. I have an OXO spiralizer table top that I like, but I am curious about something simple when just doing one vegtable. Have you stopped using the zoodler and so there is no link now? Thank you for great video. Write a cookbook because your recipes are great.

  • looks amazing! what is the purpose of leaving the shrimp tails on? I think its the most annoying thing to put my hands in my food to take out something that’s inedible. Whyyyy

  • I just watched another video which showed a lady who put her zoodles in a colander and sprinkled salt on them to dry them out and then towel dried them so they would not be so wet. They looked fantastic! Your video was great as well!!’

  • Zoodles are much better than noodles. Pasta is pure carbs and is terrible for our health as it turns into sugar and really creates terrible gut bacteria. Zoodles get the job done.

  • Marinating with a bit corn starch makes it extra tender and a tad crispy on the edges! Same with using it to marinate chicken before you sautée

  • Zoodles are much better than noodles. Pasta is pure carbs and is terrible for our health as it turns into sugar and really creates terrible gut bacteria. Zoodles get the job done.

  • Hi! Thanks for this wonderful recipe! I do suggest pushing with the handle underneath the crank instead of holding it near the blade and pushing while using the crank. You may break it doing that.

  • Is the wine taste a strong flavour? I really don’t like the taste of white wine so I may have to try it with chicken broth as you suggested.

  • I just made this! But instead I cooked the zoodles and cooked the shrimp after making the sauce. Oh my goodness… this is sooo deliciousssss! Thank you!

  • My stomach is over here like “I’m ready “ but question does the Zucchini noodles come like that? And did u put any oil in the skillet before you did the shrimp or did it cook from the lemon juice?

  • Marinating with a bit corn starch makes it extra tender and a tad crispy on the edges! Same with using it to marinate chicken before you sautée