Zoodles!!!!!! I know everyone’s been talking about them, but I’m usually a little slow on the new stuff, and as usually, I wonder why I waited sooooo long. This recipe is great, because it’s fast, easy, low cal and soooo simple to make. It’s great for a fast week day night or for a little elegant lunch for friends.
I used a mandolin to make my zoodles, which tends to scare me a little, since the last time I used it, I lost a little skin off one of my fingers. Needless to say, it’s been in storage for a little while. If you don’t have a mandolin or want to keep your skin intact, you could use a spiralizer or use a vegetable peeler and do ribbons instead of zoodles.
I used one large zucchini, because I wasn’t sure how we’d like it so I opted to make a smaller recipe, but next time I’m going all out and make a lot!
Start by getting your zucchini ready, spiralize/mandolin/ribbon your zucchini. I left the seeds and didn’t use those
Then add oil, garlic and a little red pepper flakes to the oil
then add shrimp, cook
remove shrimp,add wine, salt, pepper and lemon juice
cook down, then add zoodles to soften them, then add shrimp back in and stir in a little basil
Shrimp Scampi Zoodles
1 Large zucchini, ribboned/mandolined/spiralized. Using only the outsides, not the seeded part
2 cloves of garlic, minced
1/2 tsp. crushed red pepper flakes
14 oz. package frozen small shrimp, deveined, without the tail
1/4 cup white wine
In a large saute pan, add olive oil, garlic and crushed red pepper flacks over medium heat. Cook for 1 minutes, stirring the whole time. Add shrimp to pan and cook while stirring for 2 to 3 minutes until the turn pink. Remove from pan and set aside, then add wine and lemon juice, increasing the heat to medium high until it boils and simmer for 5 minutes, then add zoodles. Cook for 2 minutes then add shrimp back in and stir to combine. Season with salt and pepper, remove from heat and top with some snipped basil, serve immediately