classic garlic shrimp scampi get a low-crab make over in this easy sugar free Dinner recipe. zucchini noodles make sure you salt and drain the zoodles , otherwise you final dish will be soupy and the flavor will be diluted.
Ingredients:
- 4 to 6 medium zucchini (2 ¼ to 2 ½ pounds ), trimmed .
- ½ teaspoon salt, divided.
- 2 tablespoons extra-virgin olive oil, divided.
- 1 tablespoon minced garlic.
- ⅓ cup dry white wine.
- 1 pound peeled and deveined raw shrimp (16 to 20 per pound ). Tails left On, if desired .
- 1 tablespoon lemon juice.
- ¼ cup chopped fresh parsley .
- ¼ teaspoon ground pepper .
- ¼ cup grated parmesan cheese.
- Lemon wedges for serving .
Directions:
step 1
Using a spiral vegetable slicer vegetable peeler, cut zucchini Lengthwise into long thin strands or strips. Place the zucchini nodeless in a colander and Toss with ¼ teaspoon salt. Let drain for 15 to 30 minutes. then gently squeeze To remove any excess liquid.
step 2
meanwhile, Heat butter and one tablespoon oil in large skillet over medium high heat . Ed garlic and coke string for 30 seconds. carefully add wine and bring to a Simmer. add shrimp and cook,Stirring, Until the shrimp are pink and just cooked though,3 to 4 minutes. Remove from heat and add lemon juice, parsley, Paper and the remaining 1/4 teaspoon salt stir To combine . transfer to a large ball and set aside.
step 3
heat the remaining one tablespoon oil in the skillet over medium- High heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini And gently toss to combine. Serve Sprinkled with parmesan and a squeeze of lemon.
