Food Corner: Zucchini noodle shrimp scampi

This zucchini noodle shrimp scampi, recipe courtesy of Just a Taste, is a healthy spin on a classic pasta dish. The sauce tastes just like your favorite shrimp scampi recipe, but can be enjoyed in a healthier and vegetable-filled way.

Ingredients

Zucchini noodle shrimp scampi allows you to enjoy a classic pasta dish in a healthier way. Zucchini makes a great alternative for pasta. (Lisa Kocay/B&W Photo)

• 2 tablespoons olive oil
• 1 pound jumbo shrimp, shelled and deveined
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup white wine
• 2 tablespoons of lemon or lime juice
• 2 medium zucchini, cut into noodles — can be done with a mandoline, vegetable peeler or spiralizer
• Chopped parsley, for garnish

Directions:

1. Heat a large pan over medium-low heat. Once heated, add olive oil and heat for one minute. Then add the garlic and crushed red pepper, stirring continuously for one minute.
2. Add shrimp to the pan and cook for about three minutes on each side or until cooked throughout and pink on all sides, stirring as needed. Season with salt and pepper, and transfer cooked shrimp to a bowl. Leave any liquid in the pan.
3. Increase the heat to medium and add white wine and lemon or lime juice to pan, cooking for about two minutes. Add the zucchini noodles and cook for about two minutes, stirring occasionally. Return the shrimp to the pan and combine with the noodles. Season with salt and pepper to taste, and garnish with parsley. Serve immediately.

If you would like to submit a recipe or review for publication, you may submit it directly to the editorial pages editor using the form below. You may also email a recipe or review to [email protected].

Recipe or review submission form: