- Category: Healhty Dinners
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 green onion
- 4 cloves garlic, minced
- 1 pound raw shrimp, peeled with tails removed and patted dry
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons lemon zest
- chopped parsley
- freshly-grated parmesan cheese topping
Instructions
- Prepare the zucchini noodles by using a spiralizer or potato peeler to create long thin strips (do not cook them yet). If you wish to use regular noodles that is fine, just cook them al dente.
- Heat 1 tablespoon olive ion in a large saute pan over medium-high heat. Then add the green onion and garlic and sauté for two minutes, or until fragrant, stirring occasionally.
- Add shrimp and promptly season with the salt and pepper then continue sautéing for 3-4 minutes, or until the shrimp is pink on both sides and no longer opaque.
- Pour in the chicken stock, lemon juice, and lemon zest, and stir to combine. Let it all cook for an additional minute to boil down.
- In a separate large sauce pan heat 1 tablespoon olive oil over medium-high heat. Then add all the zucchini noodles and season with salt and pepper. Cook for 2-4 minutes until desired texture. Stir occasionally.
- Serve the shrimp scampi over a pile of zucchini noodles and top with a bit of chopped parsley and grated parmesan.
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