Easy Shrimp Scampi With Zucchini Noodles
A light and flavorful shrimp scampi dish with zucchini noodles, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon red pepper flakes adjust for heat
- 0.25 teaspoon ground black pepper
- 0.25 cup low-sodium chicken broth
- 0.5 unit lemon zest
- 0.25 cup freshly squeezed lemon juice
- 0.25 cup chopped fresh parsley leaves
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- In a large skillet, heat the butter and olive oil over medium-low heat. This allows the butter to melt without browning.
- Add the chopped shallot and cook for about 3 minutes, or until it begins to soften. This will add a sweet flavor to your dish.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the shrimp, kosher salt, red pepper flakes, and black pepper to the skillet. Sauté for 3 minutes, until the shrimp start to turn pink but are still slightly translucent. This ensures they are perfectly cooked.
- Pour in the chicken broth, lemon zest, and lemon juice. Bring the mixture to a boil and cook for 1 minute, until the shrimp are fully cooked and opaque.
- Gently stir in the zucchini noodles and chopped parsley. Toss everything together until the noodles are coated with the garlic-lemon sauce and heated through. Be careful not to overcook the zucchini noodles, as they can become mushy.
- Serve warm, garnished with additional parsley and freshly grated Parmesan cheese. Enjoy your delicious and healthy meal!
Notes
For a bit more heat, feel free to adjust the amount of red pepper flakes to your taste. You can add other vegetables like bell peppers or spinach for extra color and nutrition.