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