Shrimp Zucchini Scampi

How to Make Shrimp Zucchini Scampi

1. 1

   Step 1: Prep shrimp and zucchini

   Pat the shrimp dry with paper towels and season lightly with the salt and pepper mix. Spiralize the zucchini and place the zoodles in a colander set over the sink; sprinkle a pinch of salt and let them drain while you heat the pan so they release excess moisture.

   For this step

   • 1 lbLarge shrimp, peeled and deveined
   • 3 mediumZucchini, spiralized (about 3 medium)
   • 1 1/2 tspSalt and freshly ground black pepper (combined)
   
2. 2

   Step 2: Sear the shrimp

   Heat a large skillet over medium-high heat and add the olive oil. Add the shrimp in a single layer and cook 1-2 minutes per side until just opaque and slightly golden; transfer the shrimp to a plate and set aside.

   For this step

   • 1 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Build the scampi sauce

   Reduce heat to medium, add the butter to the same skillet and melt, then stir in the minced garlic and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the chicken broth and lemon juice to deglaze the pan, simmer 1-2 minutes until slightly reduced, then return the shrimp to the skillet and toss to coat in the sauce.

   For this step

   • 2 tbspUnsalted butter
   • 3 clovesGarlic, minced
   • 1/4 tspRed pepper flakes
   • 1/3 cupLow-sodium chicken broth (or dry white wine)
   • 2 tbspFresh lemon juice (about 1 lemon)
   
4. 4

   Step 4: Finish with zucchini and garnish

   Add the spiralized zucchini to the skillet and gently toss with the shrimp and sauce for 1-2 minutes—just until the zoodles are warmed through but still al dente. Remove from heat, taste and adjust seasoning, then sprinkle with chopped parsley and serve immediately.

   For this step

   • 2 tbspFresh parsley, chopped
   

1. Pat the shrimp dry with paper towels and season lightly with the salt and pepper mix. Spiralize the zucchini and place the zoodles in a colander set over the sink; sprinkle a pinch of salt and let them drain while you heat the pan so they release excess moisture.
2. Heat a large skillet over medium-high heat and add the olive oil. Add the shrimp in a single layer and cook 1-2 minutes per side until just opaque and slightly golden; transfer the shrimp to a plate and set aside.
3. Reduce heat to medium, add the butter to the same skillet and melt, then stir in the minced garlic and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the chicken broth and lemon juice to deglaze the pan, simmer 1-2 minutes until slightly reduced, then return the shrimp to the skillet and toss to coat in the sauce.
4. Add the spiralized zucchini to the skillet and gently toss with the shrimp and sauce for 1-2 minutes—just until the zoodles are warmed through but still al dente. Remove from heat, taste and adjust seasoning, then sprinkle with chopped parsley and serve immediately.