May I offer you some extremely buttery, garlicky, lemony shrimp over zoodles this morning? Okay good, thanks.
But seriously, shrimp scampi has always had a place in my heart as one of my favorite meals. If you’ve been a reader since the beginning, you may recall the recipe for “engagement scampi” back in 2008. 2008! I can’t even. We go back way back, people. Anyway, I named it that because a reader emailed me and told me her boyfriend popped the question immediately after eating a plate of this. It really was, and still is, that good.
So good, in fact, that I decided it needed a revamp. A summery revamp over — you guessed it — zoooooooooodles! I love busting out my spiralizer in the summer when the zucchini is going crazy in the garden.
Using zoodles instead of traditional pasta in this recipe really lightens it up and makes it absolutely perfect for summer. This is a quick 20 minute meal that always gets rave reviews (and maybe even a marriage proposal).
Start by getting your paws on the best shrimp you can find. Look for wild caught. If you can’t get any sourced from the US, Mexico is the second best option (these shrimp were wild caught down in the Baja. I got them from Costco. Aren’t they gigantic?!).
You’ll need a spiralizer but it doesn’t have to be all fancy. I got mine on sale years ago from Sur La Table and it’s certainly not the best one out there but it gets the job done. And after your zoodles are made, this is literally a one pan meal. SO easy and SO quick. And also so buttery. 🙂
Here’s a short little video showing you how it’s done. Happy zoodling, all!
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 lb wild caught shrimp shells removed and deveined. Tails left on
- 1 tbsp minced chives
- 4 whole zucchinis spiralized
- 1/4 cup dry white wine such as Chardonnay
- 4 tbsp salted butter
- 1 tbsp fresh squeezed lemon juice
- 1 pinch red pepper flakes
- 2 tbsp fresh chopped parsley
Heat olive oil over medium heat. Add garlic and saute for 30 seconds.
Add shrimp and zoodles to the pan and crank the heat to high. Saute briefly over high heat until the shrimp are just done - about 2-3 minutes. Be careful not to overcook here. Transfer to a plate and keep warm.
In the same pan, melt the butter. Add the chives, wine, lemon juice and red pepper flakes and simmer for about a minute until sauce reduces by half. Add the parsley and the shrimp and zoodles back in.
I recommend only buying and using wild shrimp here, sourced from either the United States or Mexico. Be careful when buying shrimp - farm raised shrimp really isn't worth it at all and the taste does not compare.