Shrimp Scampi Zoodles

How to Make Shrimp Scampi Zoodles

1. 1

   Step 1: Prepare and season the shrimp

   Pat the shrimp dry with paper towels, then season lightly with half the kosher salt and a few grinds of black pepper. Dry shrimp sear better, so removing surface moisture is important for a quick, golden finish.

   For this step

   • 1 lblarge raw shrimp (peeled and deveined)
   • 1 teaspoon (total)kosher salt and freshly ground black pepper
   
2. 2

   Step 2: Make and drain the zoodles

   Spiralize the zucchini into noodles and place them in a colander; sprinkle with a pinch of salt and let sit for 5–10 minutes to draw out excess water. Gently squeeze the zoodles in a clean kitchen towel or paper towel to remove moisture and set aside.

   For this step

   • 3 mediumzucchini, spiralized (zoodles)
   
3. 3

   Step 3: Sauté garlic and cook the shrimp

   Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the minced garlic and red pepper flakes and cook 30 seconds until fragrant, then add the shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque; transfer the shrimp to a plate and set aside.

   For this step

   • 1 tablespoonextra-virgin olive oil
   • 3 clovesgarlic, minced
   • 1/4 teaspooncrushed red pepper flakes
   
4. 4

   Step 4: Deglaze and make the scampi sauce

   Reduce heat to medium and pour in the white wine, scraping any browned bits from the pan; add the juice and zest of the lemon and simmer 1–2 minutes until slightly reduced. Stir in the remaining tablespoon of butter to finish the sauce and taste for seasoning, adding more salt and pepper if needed.

   For this step

   • 1/4 cupdry white wine
   • 1 mediumlemon (juice and zest)
   
5. 5

   Step 5: Toss shrimp with zoodles and serve

   Return the shrimp to the skillet along with the drained zoodles and toss gently for 1–2 minutes until the zoodles are just warmed through but still al dente. Remove from heat, sprinkle with chopped parsley, adjust seasoning, and serve immediately so the zoodles stay crisp.

   For this step

   • 2 tablespoonsfresh flat-leaf parsley, chopped
   

1. Pat the shrimp dry with paper towels, then season lightly with half the kosher salt and a few grinds of black pepper. Dry shrimp sear better, so removing surface moisture is important for a quick, golden finish.
2. Spiralize the zucchini into noodles and place them in a colander; sprinkle with a pinch of salt and let sit for 5–10 minutes to draw out excess water. Gently squeeze the zoodles in a clean kitchen towel or paper towel to remove moisture and set aside.
3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the minced garlic and red pepper flakes and cook 30 seconds until fragrant, then add the shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque; transfer the shrimp to a plate and set aside.
4. Reduce heat to medium and pour in the white wine, scraping any browned bits from the pan; add the juice and zest of the lemon and simmer 1–2 minutes until slightly reduced. Stir in the remaining tablespoon of butter to finish the sauce and taste for seasoning, adding more salt and pepper if needed.
5. Return the shrimp to the skillet along with the drained zoodles and toss gently for 1–2 minutes until the zoodles are just warmed through but still al dente. Remove from heat, sprinkle with chopped parsley, adjust seasoning, and serve immediately so the zoodles stay crisp.