Learn how to make the best Shrimp scampi Pasta Recipe. We took classic Shrimp Scampi and turned it into a tasty shrimp scampi pasta recipe with less than 30 minutes to make! Easy dinner for your date night.. _⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ _ ��PRINT THIS RECIPE: https://natashaskitchen.com/shrimp-scampi-pasta/. ��Ingredients for Shrimp Scampy Pasta Dish: ►1/2 lb spaghetti (with 1 Tbsp salt + 1 Tbsp olive oil to cook pasta). ►1 lb (or 1 bundle) asparagus, rinsed. ►3 Tbsp butter, divided. ►3 Tbsp olive oil, divided. ►4 cloves garlic, minced (about 1 1/2 Tbsp). ►1 lb large shrimp, peeled and deveined (either 16-20 or 21-25 count). ►1 tsp salt for shrimp. ►1/4 tsp black pepper. ►1/3 cup fresh parsley, finely chopped. ►1/4 cup freshly squeezed lemon juice. ►1 Tbsp grated lemon zest. ►Grated parmesan to serve. ��Easy Coconut Shrimp Recipe with 2-Ingredient Dipping Sauce �� https://youtu.be/6yToNC1Ln-k. Easy Seafood Dinner Shrimp Fried Rice Recipe https://youtu.be/14wDNuNDru8. Low Carb Shrimp Lettuce Wraps with Peanut Sauce Salad Dressing https://youtu.be/j4R7zTilj9Q. Loaded Avocado Shrimp Salsa Recipe https://youtu.be/rWtFy_a1wp4. How To Make Creamy Shrimp Alfredo Pasta https://youtu.be/5vy9HeL8mOc. KITCHEN EQUIPMENT (affiliate links): Boos Dark Cutting Board https://amzn.to/2jDFBCk. Glass Mixing Bowls https://amzn.to/2gVWGCS. Spatula https://amzn.to/2lpNclw. Staub Braiser https://amzn.to/2n4COnw. Dutch Oven https://amzn.to/2mA3Eke. Bamboo Utensil https://amzn.to/2n4A0Xz. Cook’s Knife https://amzn.to/2mOUTUw. VIDEO GEAR (affiliate links):. ►CANON 6D https://amzn.to/2gGjgzJ. ►Canon 80D https://amzn.to/2i9Zzk8. ►Canon EF 24-105 F4 Lens https://amzn.to/2hb3fDa. ►Canon EF 100mm 2.8L IS Lens https://amzn.to/2hb7tKY. ►Canon EF 50mm f/1.2 L IS USM Lens https://amzn.to/2hb5Blb. ►Manfrotto Tripod https://amzn.to/2gfrHkJ. ►Manfrotto Video Head https://amzn.to/2gGjpmT. ►Camera Mount Wireless Lavalier System https://amzn.to/2gfxMxm. ►Rhino Slider with Motion Controller https://amzn.to/2gtoQHU. ►Rhino Arc Motorized Pan Head for Motion https://amzn.to/2hcsep1. FOLLOW ME: ►INSTAGRAM: https://www.instagram.com/NatashasKitchen. ►FACEBOOK: https://www.facebook.com/NatashasKitchen. ►PINTEREST: https://www.pinterest.com/NatashasKitchen. CONNECT: ►WEBSITE: https://natashaskitchen.com. ►ALL MY RECIPES: https://natashaskitchen.com/recipes/. ����������. NATASHA’S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) https://www.amazon.com/shop/natashaskitchen. ����������. Thanks for watching!! #natashaskitchen #scampi #dinner
One of our favorite things to make the past few years has been zucchini noodles. If you’re often on Pinterest or Instagram then you’ve certainly seen the craze of zucchini, squash or even carrot or sweet potato noodles that have been filling your newsfeed. Zucchini noodles are a fantastic alternative if you’re trying to avoid all the crabs or if you’re gluten free, plus you get all the benefits of eating vegetables. The only thing you really need to do to make the effect is purchase a spiralizer. It’s funny that zucchini noodles have become a think because I remember doing the same thing with beets and carrots way back in my restaurant days and no one thought twice about. However, you change the name of something and boom you can’t keep it on the shelf.. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha. MORE GREAT SEAFOOD RECIPES: Potato Crusted Salmon: http://bit.ly/2HS3fUf. Shrimp and Grits: http://bit.ly/2HOAE2d. Halibut Fish Tacos: http://bit.ly/2ldYifH. Tuna Poke Tostada: http://bit.ly/2ybM6W1. Clam Chowder: http://bit.ly/2t4Gzuk. Lobster Tortellini: http://bit.ly/2sYxm7L. Jambalaya Recipe: http://bit.ly/2lezN1U. Zucchini Noodles with Pesto and Shrimp Scampi Recipe. Prep Time 20 minutes. Cook Time 25 minutes. Total Time 45 minutes. Servings 6. Author Chef Billy Parisi. Ingredients: For the Pesto: 2 cups of packed fresh basil leaves. juice of 1 lemon. 1 tablespoon of toasted pine nuts. 2 tablespoons of grated parmesan cheese. 3 to 4 tablespoons of olive oil. Kosher salt and fresh cracked pepper to taste. For the Noodles and Shrimp: 2 tablespoons of olive oil. 1 pound of peeled and deveined 16/20 shrimp. 8 to 10 finely minced cloves of garlic. ½ cup of white wine. 1 stick of unsalted butter. 2 each spiralized zucchini and yellow squash. ¼ cup of julienne sun dried tomatoes. Kosher salt and fresh cracked pepper to taste. Instructions: 1. Pesto: Add the basil, lemon juice, pine nuts and parmesan to a food processor and pulse until roughly chopped.. 2. Next, slowly drizzle in olive oil while pulsing until emulsified.. 3. Season with salt and pepper and set aside in the refrigerator.. 4. Shrimp: In a large saute pan over medium high heat add in the olive oil and cook the shrimp for 2 to 3 minutes or until slightly pink. Next, add in the garlic and mix until lightly browned.. 5. Deglaze with the wine and cook until the liquid is reduced in half.. 6. Finish by stirring in the butter.. 7. Fold in the sprialized noodles and sun dried tomatoes and cook over low heat for 4 to 5 minutes or until the noodles are al dente, or slightly crunchy.. 8. Finish by seasoning with salt and pepper and tossing in ½ of the pesto. Reserve the remaining pesto for another cooking date.. 9. Serve the Zucchini Noodles with Pesto and Shrimp Scampi Recipe in a large bowl or on a plate.
Shrimp scampi with zucchini noodles is a delicious recipe that you can put together on a busy night in under 30 minutes! The zucchini noodles, also known as zoodles, are a healthy alternative to pasta which means you can enjoy this dish guilt free! Join Eric from Simply Elegant Home Cooking as he walks through this recipe and breaks it down into simple steps.. Ingredients: -3 medium zucchini. -1 pound wild shrimp. -2 tablespoons extra virgin olive oil. -2 tablespoons butter. -1/2 lemon. -3 garlic cloves. -1 shallot. -1 large handful fresh Italian parsley. -1/3 cup Italian white wine. -1/4 teaspoon crushed red pepper flakes. -salt and pepper to taste. Directions: -Prep all ingredients before you begin cooking by peeling and removing the vein from the shrimp, crushing the garlic, and mincing the shallot and parsley.. -If you did not buy your zucchini noodles pre-cut, use your Spiralizer or other tool to cut them into noodle shapes.. -Pat the shrimp dry and season generously with salt and pepper. In a large pan, preheat on medium high and then add a small amount of olive oil along with the shrimp. Sear the shrimp for 1 minute on each side.. -After both sides of the shrimp are seared, remove them from the pan, turn the heat down to medium low, and then add a little more of the cold olive oil which will bring down the temperature in the pan. Add in the shallot and garlic. Cook for about 1 minute, stirring constantly and taking care not to burn.. -After 1 minute, add in the crushed red pepper flakes and continue to stir.. -After 30 seconds, deglaze the pan by adding in the Italian white wine. Turn the heat back up to medium high and bring to a boil, stirring occasionally. Cook until the liquid reduces significantly in volume.. -Reduce the heat to medium and juice the half lemon into the sauce, then add in the butter. Stir the scampi sauce until the butter is almost completely melted.. -Once butter has almost disappeared into the sauce, add in the zucchini noodles. Stir them around well to incorporate. Add more salt and pepper if you desire. Cook for about 3 minutes.. -Add back in the shrimp and stir to incorporate everything. Turn off the heat.. -With the heat off, add in the Italian parsley and stir the shrimp scampi with zucchini noodles until thoroughly mixed.. -Serve and enjoy!
You guys know I love my zucchini noodles! And this zucchini pasta with lemon garlic shrimp is a delicious, gluten-free, low-carb, paleo and Whole 30 version of shrimp scampi and linguini. Traditional pasta is replaced with zucchini noodles (i.e. zucchini pasta) for a lighter, healthier, more veggie-packed and nutritious meal.. Make sure to check out my website all month for clean eating, Whole 30 recipes!. For the FULL Zucchini Pasta recipe: http://bit.ly/2Ebz74I. *Note: to make this recipe Whole30 compliant, swap the white wine for chicken broth.. Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX. PRODUCTS & INGREDIENTS MENTIONED: Paderno Spiralizer: http://amzn.to/2lXP8Ue. All Clad Saute Pan: http://amzn.to/2CGrN3Q. Olive Oil Bottle: http://bit.ly/2ycZGDb. Salt & Pepper Grinders: http://bit.ly/2ycJuBO. ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG. Vitamix Blender: http://bit.ly/2tVjw3L. All Clad Cookware: http://amzn.to/2icltoz. Tea Kettle: http://amzn.to/2uuNSMp. Utensil Holder: http://bit.ly/2tVfGaH. Flour Jars: http://bit.ly/2tV6C5y. Knife Block: http://bit.ly/2tUGzMa. Wood Cutting Board: http://bit.ly/2tFsF53. WHAT I’M WEARING. White T-Shirt: http://bit.ly/2CSQNmj. AG Jeans: http://bit.ly/2tmO7Yl. Linen Apron: http://bit.ly/2twA32E. WEBSITE: https://www.downshiftology.com. INSTAGRAM: http://instagram.com/downshiftology. FACEBOOK: http://facebook.com/downshiftology. PINTEREST: http://pinterest.com/downshiftology
One-Pot Lemon Garlic Shrimp Pasta. Servings: 4. INGREDIENTS. 8 ounces linguine. 2 tablespoons olive oil. 8 tablespoons (1 stick) unsalted butter. 4 cloves garlic, minced. 1 teaspoon crushed red pepper. 1 ¼ pounds large shrimp. Salt and pepper to taste. 1 teaspoon dried oregano. 4 cups baby spinach. ¼ cup parmesan. 2 tablespoons parsley, chopped. 1 tablespoons lemon juice. PREPARATION. 1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.. 2. Drain and set aside pasta.. 3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.. 4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked.. 5. Add oregano and spinach, cook until wilted.. 6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.. 7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.. 8. Enjoy! Music provided by Audio Network. Used with permission
Shrimp & Asparagus Zoodle Pasta Ingredients. Directions. Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, red pepper and black Nutrition Information. Ingredients 1 Tablespoon olive oil 1 lb. asparagus, trimmed and chopped 5 garlic cloves, minced ½ teaspoon sea salt ¼ – 1 teaspoon crushed red pepper (can omit or use less for less spice) ¼ teaspoon freshly ground black pepper 1 lb. shrimp.
Note: Recipe directions are for original size. 1 tablespoon butter. 1 tablespoon extra-virgin olive oil.
2 zucchini, cut into noodle-shape strands. 1/2 large. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add the shrimp to the pan in one layer and sauté for 1 minute without stirring.
Add the Italian seasoning and minced garlic to the pan and stir the shrimp. In a large saucepan, cook pasta according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain pasta mixture and return to pan. Step 2 Meanwhile, in a large skillet, heat oil over medium-high heat.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley. Serve immediately with zucchini noodles. Wash and trim the ends of the zucchini.
Make the zucchini noodles using a spiralizer and set aside. Heat 1 tablespoon oil in a large pan over medium-high heat. Add the shrimp to the hot pan, season with salt and pepper cook for 1 minute. Turn off heat, return pasta and asparagus to the pan and toss to combine.
Serve with grated parmesan. This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is. These classic shrimp and pasta creations add a touch of elegance to both date nights and quick weeknight meals. Most of these top-rated seafood recipes are ready in 45 minutes or less.
To save time on prep, check your local market for fresh raw shrimp that come pre-peeled and deveined. Heat bacon grease and cook shrimp though. Blanch zucchini noodles until tender, drain thoroughly and add to the cooked shrimp. Add back bacon and asparagus.
Mix with teaspoon each of garlic powder and onion powder, salt and pepper to taste.
List of related literature:
parsley, chopped 1 green pepper, chopped 2 white onions, chopped 2 cloves garlic, minced 3 oz. can tomato paste 1 can of tomatoes, squeezed up 2 cups boiled rice 2 lbs. raw shrimp, peeled salt and pepper
• Meanwhile, add 1 cup (250 ml) ofthe water to the blender jar and blend first the onion, garlic, peppercorns, achiote, and shrimp heads, gradually adding the tomatoes, until reduced to a slightly textured purée.
Add the puree and 4 cups of the shrimp broth and simmer, partially covered, for about 45 minutes, stirring often so the sauce doesn’t stick to the bottom, until thickened and deepened in color.
Sweet Young Lady, but her manner of speech is entirely too juvenile. Also, she doesn’t use the correct terminology, it’s called “Deveining” the shrimp not “Cleaning out the Guts”. Use Chicken Broth instead of White Wine? The alcohol in the wine cooks off in less than a minute. (Without any loss of its flavor.) IDK, where she lives so, I’ll let the FROZEN Shrimp thing go. Fresh is always better. Maybe she could could redirect her videos more to a “Younger” audience.
this isn’t the one-pot shrimp pasta recipe i’m looking for.. from what i remember, they literally cooked the lemon with the shrimp and even put it in the oven.. OMGG.. is this mandela effect?
Ma tutto quel burrooo!..uccide il.sapore del pesce….ma chi vi ha insegnato?..se vi vede mia zia…prende il piatto e lo butta nella spazzatura….ci devi nascere in Italia…per conoscere i veri sapori…che robba!!
Natasha would you be interested in doing a custom cooking/eating video for me involving turkey. I would be willing to pay for your turkey via PayPal and pay for the video. Please contact me via my email and I will discuss further ok. [email protected]
How is that a one Pot? Do u know what one pot means��it means everything cooked together. Cooking Spaghetti & set it aside to cook the rest isnt a one pot
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.
Hi Lisa. I jus made this Delius plate. My first time trying zucchini noodles and we just loved. I bought the spiralizer and as you said, it is espectacular and easy to use. Thanks. God bless you.
Tried this today with less butter���� pretty good flavor but it needs something I will stick with my own shrimp linguini pretty much same ingredients Alfredo sauce made from scratch.. super ��������
Okay, i came across this recipe and it looked sooooo good! I was honestly so skeptical since i had never tried zoodles in my life!!!! But i just made the recipe right now and omg it is literally soooo good!!!! I was scared it wouldn’t taste good cuz you’re not using real noodles but it’s literally so amazing!!!!
I love all of your cooking videos.. and I tried one of this dish it was so good.. but I made a broccolini instead of asparagus..hehehe.. so yummy.. Gonna upload a video on my channel too.. so please check it out..
I just shared your channel with my mom. She was over my house this weekend and I showed her everything I’ve learned and she was very impressed ��. Her name is Elena. You are so AWESOME!
I just made this and finished eating it. It wernt bad, I like the light feel and taste of zucchini but the lemon taste in the dish I’m not too keen on. I just love trying new recipes though so i just gave it a go. Next il try the zucchini fries xx
Someone should let you know that shrimp are underwater bottom feeding insects as in they eat all the stuff that drops to the bottom…mainly waste matter from other sea life which is why they are so high in cholesterol
ok, so, yall eat the shrimp’s tails too, i really am asking, honestly. Just seems taking the tails all the way off would be better. I am open to trying new things, just curious. It looks delicious!
Don’t do that! The garlic must be coocked BEFORE shrimps in olive oil. Trust me: i am italian!!! Put the garlic in hot olive oil for just one minut. In this way the olive oil absorbs the aroma of garlic. THEN you can cook shrimps. And… don’t cook butter with olive oil, it is not healthy for liver and arteries.
@downshiftology Where did you buy these plates from…. crate and barrel? Do you find that stainless all clad shows scratches or does it keep well over the years? I’m not sure if I should get all clad stainless or brushed. Thank you. ����
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
Hello! I cook, a lot, and I just found your channel. I look forward to watching many more of your videos!
My only suggestion would be to remove the talks from the shrimp before adding them to the noodles. Nothing interrupts a good meal like having to undress your protein mid bite!
Loved the lemon garlic buttery taste without it being overpoweringly butter tasting. I asked my 13 year old son for constructive feedback “10 out of 10 can I have some more”. Husband wants it again this week, I love the simple but robust flavours of lemon. Definitely will be eating this again and again. Tomorrow the ceviche!
I’ve made this myself it’s a fantastic dish and you said all the right tips. Like cutting the zucchini noodle / zoodles lol fun to say. Also preparing everything before very smart thanks for the great video!
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 know a girl named Skylar who cooked this not your recipe but she used lingunie noodles well let me say she had used a really large pot too big for pasta like on this video I found youtube.com/watch?v=BPy0LaiTGmo?t=358s but you used a perfect size for a pot plus it is blue and water is blue as well look good together
I tried the pesto zuccini dish from Noodles Company last weekend and it brought me here..���� we can try chicken in bite sizes or other meat. Thank you for the recipe^^ I know this dish is so delish new sub here
Thank you for this super easy, delicious dinner! I love when I am able to find a good recipe without having to go to the store. I found all of these ingredients in my kitchen! Would definitely make it again. Thank you!
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.
Just made this tonight. I added a step. I deglazed the pan with white whine after sauteing shrimp, before adding baby spinach for wilting. I imagine you could use a bit of the pasta water as well to deglaze. Either way, recipe turned out great.
Made this for dinner last night and it was SO. GOOD. Used half raw zoodles and half linguine. Texture was perf. Thanks for the recipe! Def going to make this again.
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.
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!
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!
I really wish you had a blog to keep all your recipes in text form (your videos would be great on the blog too) but I always find myself wanting to try a recipe but can’t remember all the ingredients…rewind, replay etc. I know this is alot, but your brand could really take off, and your videos could become video “pins” on pinterest and take the pinterst foodie world by storm:)!
Well I’m lactose intolerant so no dairy, but I liked how it was cooked and no need to boil the zucchini separately (we call it a courgette in the UK), I actually am a beginner at cooking.. well 2 months but I’m learning!
I think I’ll crush the garlic and mix it with mixed herbs and lime juice and marinate it with the jumbo prawns and leave it for a while to suck in the flavour. I’m making it today as my ‘zucchini’ runs out of date today.
Looks delicious. Something to make with my new Mueller SpiralUltra kit. Extra-large or jumbo shrimp are always better. They don’t shrink as much when cooked.
If you drain and thoroughly blot-dry the spiralized zucchini before it’s sauteed, it doesn’t get mushy. I don’t like it raw.
This is a delicious meal. This will be a weekly meal in my home with a twist since my family has allergies to shrimp. I can always make salmon or any other fish or protein then cut it into chunks to substitute the shrimp. We love zucchini! Making zucchini into noodles will be fun! I bought a spiral machine 2 yrs ago at Ross for less than $20. I have a lot of similar tools like All Clad pots and pans, the kitchen aide food processor etc. I love my kitchen and my tools! I don’t have the glass jars from Weck. I see them at William Sonoma but never invested in them. Perhaps next visit will be my time to purchase a few jars. It’s time to change up my pantry containers since we have lids everywhere! I will probably opt for the jars with attached lids.
This looks so delicious! I did a baked shrimp parmesan noodles recently and my husband who isn’t crazy about vegetables actually loved it! I think just cooking them about 1 -2 min was perfect for me because it warmed them but didn’t make them soggy. This looks so yummy!! �� ����
My favorite way to have Zoodles is to put them in a colander, boil water, and pour the boiled water over them! That way they get warm and slightly softer, but don’t get soggy and still have a nice crunch!
Hi! Regarding your comment about raw zucchini getting mushy, I have seen suggestions on some raw blogs that putting the zoodles in a dehydrator for a while (not sure for how long) can remove the moisture while retaining its raw quality. If you don’t have a dehydrator a low oven would do the trick, but would not, however, be considered raw, if that is one’s goal. Love you and your videos!
Yummy!!☺️�� i cant wait to try!! Your pad Thai recipe was soo delicious and my family and I enjoyed it soo much!!☺️ i forgot to take a picture!!�� but it was awesome!!��
I knew girl who made a recipe like this and she used a really big pot shaped like a cylinder it was 22 qrt stock pot so since your good at cooking I want to know this you ever had to use a huge pot like that before
I already cooked this shrimp scampi pasta and it’s really good. I have to cook again next time because this second time i watch you cooking i noticed that you stir fry the asparagus but what i did i blanch the asparagus instead of stir fry, but anyway it’s still good. For the ingredients, instead of shrimp we can use chicken breast, and instead of asparagus we can use broccoli we can use those ingredients it depends of what you like. For me i will just use shrimp and asparagus.
HI, Natasha, i would like to thank you for your time making this nice video. I made this dish yesterday and it turned out extremely tasty. Hubby said it is the recipe to keep and so do i…thank you again for this tasty yet like what you said in your video simple “gourmet” food. Next creamy zucchini potato bake dish…all the ingredients are ready for tonight…thank you truly for your time and such well-presented cooking video.
I tired this tonight did everything as per recipe but the lemon over flavored this dish. I won’t be making this again. I personally did not like it. I plan on making the beef and broccoli recipe and I’m hoping it’s good. Otherwise I wasted on money on the ingredients.
I have seen only 2 recipes so far ( pasta with shrimp ), and I liked them because you are very practical, it doesn’t take too much time to cook them.. I like that kind of recipes, a few ingredients and taste great.. keep going with your great job.
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!!’
Just made this for the family (but left out the asparagus) and omg, simple and SO delicious! Thanks! Will be trying your chicken Alfredo recipe later this week (hopefully). My sister gave it a 10/10 and said she would have paid “restaurant pricing” for this.
Natasha, 3 cardinal sins on pasta, do not overcook, do not rinse after cooking, and do not add oil to the boiling water. Was wondering, what does adding the oil to the pasta water accomplish? Just want to know because i will do it if it produces a better outcome in the final product, ty. And i love the recipe
Scampi (Italian) and Langoustine (Franch) refer to the same species Nephrops norvegicus, also known as “Dublin Bay Prawns” or just prawns in parts of Scotland. Scampi are at the back, note the claws which distinguishes them from the Shrimp/Prawns. Words in Italian or Italian dialects were often corrupted or misused by non Italian-speaking descendants of Italian immigrants. “Shrimp scampi” is a dish where large shrimp are sauteéd with garlic, wine, butter, herbs, and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sauteéd in wine, olive oil, onion, and garlic. Langoustines are a type of tiny lobster, called scampi in Italian. Italian-American cooks adapted the recipe but kept the old name.
I like the way you jump into the recipes that all ways look so yummy, without spending a lot of time introductions and and trying to be funny like a lot of the cooking video folks do! I immediately subscribed��
BIG FACTS………92 outta 102 MINERALS our body needs daily are contained in one single ass seaweed alone called SEA MOSS or IRISH MOSS…can you say SUPER FOOD?
Shrimp is my favourite seafood because it has so much flavour. I never thought of combining pasta and shrimp together. I will try it when I get back home from holiday. As a 12 year old I think I am getting WAY into healthy foods too early! �� I always worry about what’s going to happen to me when I have a family and everything so I always plan. And with ur healthy and easy recipes I will never have to eat take away again! Thank you! ❤️����������������
really liked your recipe, but you just confused me a little when you said to go ahead and measure the wine….but you didnt say to go ahead and add it. so i didnt know if i should add it at that time or later.
Just made this and i love it! I think i didn’t put enough lemon juice so it was slightly drier than yours. But still, it was yummy! The sauce was rich but light and flavorful! Will definitely cook this again!
I made this for my bf w/ Zoodles instead & it was so DELICIOUS! When you add the rest of the butter tho, add to taste. I didn’t need that much. Otherwise, it’s AMAZING! And it was so quick & easy to make:D
I’ve made shrimp scampi just like this for years but have never thought to add vegetables. Now I’m thinking broccoli or green beans might be good too. It’s one of my standby quick meals now improved. Thanks
I adore all of your videos Natasha and I am very proud of your hard work but the unnecessary sound effects in this video was awful. I hope those sliding clip sound effects never ever make it in your videos again.
Sweet Young Lady, but her manner of speech is entirely too juvenile.
Also, she doesn’t use the correct terminology, it’s called “Deveining”
the shrimp not “Cleaning out the Guts”. Use Chicken Broth instead
of White Wine? The alcohol in the wine cooks off in less than a minute.
(Without any loss of its flavor.)
IDK, where she lives so, I’ll let the FROZEN Shrimp thing go. Fresh is always
better. Maybe she could could redirect her videos more to a “Younger” audience.
this isn’t the one-pot shrimp pasta recipe i’m looking for.. from what i remember, they literally cooked the lemon with the shrimp and even put it in the oven.. OMGG.. is this mandela effect?
Mio dio…. 2 kg di burro…. Ed il parmigiano col pesce???? Cambia lavoro, o per lo meno proponi ricette della tua nazione, nn ridicolizzare la PASTA
Ma tutto quel burrooo!..uccide il.sapore del pesce….ma chi vi ha insegnato?..se vi vede mia zia…prende il piatto e lo butta nella spazzatura….ci devi nascere in Italia…per conoscere i veri sapori…che robba!!
Natasha would you be interested in doing a custom cooking/eating video for me involving turkey. I would be willing to pay for your turkey via PayPal and pay for the video. Please contact me via my email and I will discuss further ok. [email protected]
How is that a one Pot? Do u know what one pot means��it means everything cooked together. Cooking Spaghetti & set it aside to cook the rest isnt a one pot
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.
Hi Lisa. I jus made this Delius plate. My first time trying zucchini noodles and we just loved. I bought the spiralizer and as you said, it is espectacular and easy to use. Thanks. God bless you.
Tried this today with less butter���� pretty good flavor but it needs something
I will stick with my own shrimp linguini pretty much same ingredients Alfredo sauce
made from scratch.. super ��������
I ate my zoodles raw until I got the Ninja Foodi. Now I air crisp them with garlic and avocado oil. Love the flavor. Thanks for the recipe.
Okay, i came across this recipe and it looked sooooo good! I was honestly so skeptical since i had never tried zoodles in my life!!!! But i just made the recipe right now and omg it is literally soooo good!!!! I was scared it wouldn’t taste good cuz you’re not using real noodles but it’s literally so amazing!!!!
Recipes
Zoodles with Shrimp and Green Goddess Dressing
Using a blend of spiralized summer squash and zucchini “noodles.”
Ingredients
2 medium (8 oz. each) zucchini, spiralized 2 medium-size (8 oz. each) yellow squash, spiralized 1 teaspoon kosher salt 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basi 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 1 pound cooked medium shrimp, chilled Green Goddess Dressing, divided 1 ounce Parmesan cheese, shaved (about 1/4 cup)
I saw this video, and for a minunte thik that is so dificult, but I decide to cook and is so easy and yumii, i love this thaks Nath
I love all of your cooking videos.. and I tried one of this dish it was so good.. but I made a broccolini instead of asparagus..hehehe.. so yummy..
Gonna upload a video on my channel too.. so please check it out..
After watching this, my sister immediately went to the grocery store. She cooked this and it tasted great. And it’s very easy to make. Thank you!
I just shared your channel with my mom. She was over my house this weekend and I showed her everything I’ve learned and she was very impressed ��. Her name is Elena. You are so AWESOME!
Soon as I see ur video, and I have all the stuff that I need, I running to kitchen to try this recipe! And it’s turn up soooo good!!����
Thank you for this delicious recipe!❤️��
I just made this and finished eating it. It wernt bad, I like the light feel and taste of zucchini but the lemon taste in the dish I’m not too keen on. I just love trying new recipes though so i just gave it a go. Next il try the zucchini fries xx
The zucchini noodles didn’t look like they were cooked through enough.
I would let them cook down a bit more.
Just a personal preference…..
Someone should let you know that shrimp are underwater bottom feeding insects as in they eat all the stuff that drops to the bottom…mainly waste matter from other sea life which is why they are so high in cholesterol
ok, so, yall eat the shrimp’s tails too, i really am asking, honestly. Just seems taking the tails all the way off would be better. I am open to trying new things, just curious. It looks delicious!
Don’t do that! The garlic must be coocked BEFORE shrimps in olive oil. Trust me: i am italian!!!
Put the garlic in hot olive oil for just one minut. In this way the olive oil absorbs the aroma of garlic. THEN you can cook shrimps. And… don’t cook butter with olive oil,
it is not healthy for liver and arteries.
Love this meal, any ideas how many calories in your meals? I’m sure they’re low in calories, but would be useful to have a guide. Thanks
Green Goddess Dressing.
Ingredients
1 1/3 cups mayonnaise 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons chopped fresh chives 2 teaspoons Champagne vinegar 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 1 teaspoon anchovy paste 1/4 teaspoon black pepper
How to Make It
Process all ingredients in a food processor until smooth, stopping to scrape down sides, if needed. Cover and chill until ready to use.
Awesome I was just thinking what healthy foods I can make with seafood and this one I will for sure try out. Thank you for sharing
@downshiftology Where did you buy these plates from…. crate and barrel? Do you find that stainless all clad shows scratches or does it keep well over the years? I’m not sure if I should get all clad stainless or brushed. Thank you. ����
Great job! Yummy. Thank you for this! I’m going to cook this tomorrow.
Also, next time, be careful not to bruise your parsley when chopping it so you will not lose its flavor. Avoid those green juice in your board.
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
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.
Hello! I cook, a lot, and I just found your channel. I look forward to watching many more of your videos!
My only suggestion would be to remove the talks from the shrimp before adding them to the noodles. Nothing interrupts a good meal like having to undress your protein mid bite!
Cheers!
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
Loved the lemon garlic buttery taste without it being overpoweringly butter tasting. I asked my 13 year old son for constructive feedback “10 out of 10 can I have some more”. Husband wants it again this week, I love the simple but robust flavours of lemon. Definitely will be eating this again and again. Tomorrow the ceviche!
Random observation here: 1:14 1:16
The fingers on your left hand look rubbery as you chop. I found that to be a very fascinating discovery.
I’ve made this myself it’s a fantastic dish and you said all the right tips. Like cutting the zucchini noodle / zoodles lol fun to say. Also preparing everything before very smart thanks for the great video!
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 know a girl named Skylar who cooked this not your recipe but she used lingunie noodles well let me say she had used a really large pot too big for pasta like on this video I found youtube.com/watch?v=BPy0LaiTGmo?t=358s but you used a perfect size for a pot plus it is blue and water is blue as well look good together
I tried the pesto zuccini dish from Noodles Company last weekend and it brought me here..���� we can try chicken in bite sizes or other meat. Thank you for the recipe^^ I know this dish is so delish new sub here
Thank you for this super easy, delicious dinner! I love when I am able to find a good recipe without having to go to the store. I found all of these ingredients in my kitchen! Would definitely make it again. Thank you!
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.
Just made this tonight. I added a step. I deglazed the pan with white whine after sauteing shrimp, before adding baby spinach for wilting. I imagine you could use a bit of the pasta water as well to deglaze. Either way, recipe turned out great.
Made this for dinner last night and it was SO. GOOD. Used half raw zoodles and half linguine. Texture was perf. Thanks for the recipe! Def going to make this again.
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.
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!
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!
I really wish you had a blog to keep all your recipes in text form (your videos would be great on the blog too) but I always find myself wanting to try a recipe but can’t remember all the ingredients…rewind, replay etc. I know this is alot, but your brand could really take off, and your videos could become video “pins” on pinterest and take the pinterst foodie world by storm:)!
Well I’m lactose intolerant so no dairy, but I liked how it was cooked and no need to boil the zucchini separately (we call it a courgette in the UK), I actually am a beginner at cooking.. well 2 months but I’m learning!
I think I’ll crush the garlic and mix it with mixed herbs and lime juice and marinate it with the jumbo prawns and leave it for a while to suck in the flavour. I’m making it today as my ‘zucchini’ runs out of date today.
Looks delicious. Something to make with my new Mueller SpiralUltra kit. Extra-large or jumbo shrimp are always better. They don’t shrink as much when cooked.
If you drain and thoroughly blot-dry the spiralized zucchini before it’s sauteed, it doesn’t get mushy. I don’t like it raw.
I tried this on a Netflix and chill night….
Women are beautiful when The Itis makes them sleepy, and that just pleases the chef in me <3
This is a delicious meal. This will be a weekly meal in my home with a twist since my family has allergies to shrimp. I can always make salmon or any other fish or protein then cut it into chunks to substitute the shrimp. We love zucchini! Making zucchini into noodles will be fun! I bought a spiral machine 2 yrs ago at Ross for less than $20. I have a lot of similar tools like All Clad pots and pans, the kitchen aide food processor etc. I love my kitchen and my tools! I don’t have the glass jars from Weck. I see them at William Sonoma but never invested in them. Perhaps next visit will be my time to purchase a few jars. It’s time to change up my pantry containers since we have lids everywhere! I will probably opt for the jars with attached lids.
This looks so delicious! I did a baked shrimp parmesan noodles recently and my husband who isn’t crazy about vegetables actually loved it! I think just cooking them about 1 -2 min was perfect for me because it warmed them but didn’t make them soggy. This looks so yummy!! �� ����
This looks so good. Im not a big fan of fishy tasting foods. I like shrimp rings but skinny shrimps. I know I’m crazy. Do these shrimp taste fishy?
My favorite way to have Zoodles is to put them in a colander, boil water, and pour the boiled water over them! That way they get warm and slightly softer, but don’t get soggy and still have a nice crunch!
Hi! Regarding your comment about raw zucchini getting mushy, I have seen suggestions on some raw blogs that putting the zoodles in a dehydrator for a while (not sure for how long) can remove the moisture while retaining its raw quality. If you don’t have a dehydrator a low oven would do the trick, but would not, however, be considered raw, if that is one’s goal. Love you and your videos!
Yummy!!☺️�� i cant wait to try!! Your pad Thai recipe was soo delicious and my family and I enjoyed it soo much!!☺️ i forgot to take a picture!!�� but it was awesome!!��
I knew girl who made a recipe like this and she used a really big pot shaped like a cylinder it was 22 qrt stock pot so since your good at cooking I want to know this you ever had to use a huge pot like that before
I already cooked this shrimp scampi pasta and it’s really good. I have to cook again next time because this second time i watch you cooking i noticed that you stir fry the asparagus but what i did i blanch the asparagus instead of stir fry, but anyway it’s still good. For the ingredients, instead of shrimp we can use chicken breast, and instead of asparagus we can use broccoli we can use those ingredients it depends of what you like. For me i will just use shrimp and asparagus.
HI, Natasha, i would like to thank you for your time making this nice video. I made this dish yesterday and it turned out extremely tasty. Hubby said it is the recipe to keep and so do i…thank you again for this tasty yet like what you said in your video simple “gourmet” food. Next creamy zucchini potato bake dish…all the ingredients are ready for tonight…thank you truly for your time and such well-presented cooking video.
I tired this tonight did everything as per recipe but the lemon over flavored this dish. I won’t be making this again. I personally did not like it. I plan on making the beef and broccoli recipe and I’m hoping it’s good. Otherwise I wasted on money on the ingredients.
I have seen only 2 recipes so far ( pasta with shrimp ), and I liked them because you are very practical, it doesn’t take too much time to cook them.. I like that kind of recipes, a few ingredients and taste great.. keep going with your great job.
Thanks a lot Natashsa, M just finished cooking & it’s so DELICIOUS.May God bless you and hope you see more for the future! XOXO!!
Fantastic:) Your videos are great! I’ve been making this dish for years. I’m just looking to make it new and improved. Great tips!
This recipe is fantastic! So light & fresh, yet totally satisfying! My company loved it. Thank you for all your great recipes & videos.
Awesome. Making this tonight. We just got a zucchini spiralizer and are eating healthy. Definitely subscribing to your channel. Thank You
Apparentemente il burro sembra una follia, in realtà si lega alla perfezione con il sugo di limone. Conferisce al piatto un retrogusto speciale.
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!!’
Just made this for the family (but left out the asparagus) and omg, simple and SO delicious! Thanks! Will be trying your chicken Alfredo recipe later this week (hopefully). My sister gave it a 10/10 and said she would have paid “restaurant pricing” for this.
Hi Natasha!
Thank you for such a great recipe, i cooked it already 3 times and it became one of my favourites, it’s absolutely delicious. THANK YOU!
Natasha, 3 cardinal sins on pasta, do not overcook, do not rinse after cooking, and do not add oil to the boiling water. Was wondering, what does adding the oil to the pasta water accomplish? Just want to know because i will do it if it produces a better outcome in the final product, ty. And i love the recipe
Scampi (Italian) and Langoustine (Franch) refer to the same species Nephrops norvegicus, also known as “Dublin Bay Prawns” or just prawns in parts of Scotland. Scampi are at the back, note the claws which distinguishes them from the Shrimp/Prawns.
Words in Italian or Italian dialects were often corrupted or misused by non Italian-speaking descendants of Italian immigrants. “Shrimp scampi” is a dish where large shrimp are sauteéd with garlic, wine, butter, herbs, and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sauteéd in wine, olive oil, onion, and garlic. Langoustines are a type of tiny lobster, called scampi in Italian. Italian-American cooks adapted the recipe but kept the old name.
I like the way you jump into the recipes that all ways look so yummy, without spending a lot of time introductions and and trying to be funny like a lot of the cooking video folks do! I immediately subscribed��
BIG FACTS………92 outta 102 MINERALS our body needs daily are contained in one single ass seaweed alone called SEA MOSS or IRISH MOSS…can you say SUPER FOOD?
Look it up y’all
Follow us on IG @soomossy
Shrimp is my favourite seafood because it has so much flavour. I never thought of combining pasta and shrimp together. I will try it when I get back home from holiday. As a 12 year old I think I am getting WAY into healthy foods too early! �� I always worry about what’s going to happen to me when I have a family and everything so I always plan. And with ur healthy and easy recipes I will never have to eat take away again! Thank you! ❤️����������������
really liked your recipe, but you just confused me a little when you said to go ahead and measure the wine….but you didnt say to go ahead and add it. so i didnt know if i should add it at that time or later.
Just made this and i love it! I think i didn’t put enough lemon juice so it was slightly drier than yours. But still, it was yummy! The sauce was rich but light and flavorful! Will definitely cook this again!
I made this for my bf w/ Zoodles instead & it was so DELICIOUS! When you add the rest of the butter tho, add to taste. I didn’t need that much. Otherwise, it’s AMAZING! And it was so quick & easy to make:D
I’ve made shrimp scampi just like this for years but have never thought to add vegetables. Now I’m thinking broccoli or green beans might be good too. It’s one of my standby quick meals now improved. Thanks
Hi Natasha love all your videos I just watched your turkey video is there anyway you could do a video on how you carve it thanks. Carl
I adore all of your videos Natasha and I am very proud of your hard work but the unnecessary sound effects in this video was awful. I hope those sliding clip sound effects never ever make it in your videos again.