I love, love, love shrimp scampi over pasta with lots of lemon and garlic, but I need a fast alternative from pasta. Here’s my swing on the ol’ classic!
Ingredients:
2-3 teaspoons olive oil or extra virgin coconut oil
1/2 medium sized yellow onion, cleaned and Julianne sliced
1 teaspoon crushed red pepper flakes
4 cloves garlic, cleaned, cut and smashed to paste
Sea salt and fresh ground black pepper to taste
1 pound peeled and deveined fresh shrimp (30-32 size)
1 lemon, zested and juiced
1/4 cup fresh Italian parsley, chopped fine
1/4-1/2 cup chicken or vegetable stock to deglaze
4 medium zucchini, spiraled
Parmesan cheese to garnish
Method:
Step 1: In a medium size nonstick skillet, heat oil over medium-high heat. Add the onion and sauté until almost translucent – about 1 minute.
Step 2: Add the tomatoes, garlic and 1 teaspoon of crush red pepper flakes. Sauté for an additional 1 minute.
Step 3: Season the shrimp with salt and pepper and add to the pan. Cook 2 to 3 minutes until shrimp begin to turn pink.
Step 4: Add the lemon juice and continue to cook an additional 1 minute just until the shrimp is cooked through and opaque. Do NOT over cook.
Step 5: Deglaze the pan with stock to make a quick sauce. Taste and adjust seasoning with salt and pepper. Add zoodles, toss top with cheese and serve immediately.
Nutrition Information: Servings: 1 = 1 zucchini and 4 shrimp ( This recipe serves 4) Calories: 235.5, Fat: 9 g, Carb: 14.5 g, Fiber: 4 g, Protein: 25 g Sugar: 4 g, Sodium: 179 mg (without salt), Cholesterol: 173 g – without cheese.
Chef Gigi Gaggero 