Tuesday, January 31, 2012

Shrimp Scampi with Zucchini Noodles

Who doesn't love scampi?? Well Paleo scampi is even BETTER!!! After reading a great recipe for zucchini noodles in Mel's Wel Fed, I decided to try them with my shrimp scampi. Its a GREAT alternative to spaghetti squash and cooks up much quicker. I even like the texture of these better than spaghetti squash. I think it may very well replace spaghetti squash in our house! Hope you like them too! :)

Shrimp Scampi with Zucchini Noodles

5 medium sized zucchini
1 1/2 pound jumbo wild-caught shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons grass-fed butter
2 cloves garlic, minced
1/4 cup dry vermouth (or white wine)
1 tablespoon freshly squeezed lemon juice
2 teaspoons flat parsley, finely chopped 
1/4 teaspoon lemon zest grated 

Peel and julienne zucchini. Place in colander and sprinkle with 1 tablespoon of the salt. Let sit for 20 minutes then squeeze moisture from noodles. Place noodles in paper towel and squeeze - then pat dry place in bowl. DO NOT SKIP THIS STEP (unless you want watery noodles)!

While zucchini is sweating, put the shrimp on a plate and pat them completely dry with a paper towel. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. Cook the shrimp, in one layer, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more.  Transfer the shrimp to the noodle bowl.

Return the skillet to the heat and pour in the vermouth  and lemon juice . Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce . Pour the sauce over the shrimp and noodles, season with salt and pepper to taste and toss to combine.
Divide the shrimp among 4 plates or arrange on a platter and serve


Cindi said...

If you love the zucchini noodles, go to PaleOMG and search "Zoodles"--it's an awesome baked spaghetti casserole using zucchini noodles and it is hands-down the favorite recipe in our house. We eat it almost every week. Basically you make your best ground-meat tomato sauce, toss in some chopped sundried tomatoes to the sauce, then toss with zucchini noodles and bake. We never use spaghetti squash anymore because we've found so many amazing zucchini noodle recipes!

Orleatha Smith said...

I will CERTAINLY look for that -- right.now.
I freakin loved this recipe and think that spaghetti squash may just be a thing of th epast in our house! Thanks for the reco! ::)

*Ma Mi' said...

Oh geezzzz I love noodles this sounds great! As a pasta lover I am soooo glad for "healthy" alternatives.... "Paleo-me" please

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