Gluten-Free Shrimp Scampi with Zucchini Noodles

Instructions

1. 1Using a spiralizer, create noodles from the 2 medium zucchini. If you do not have a spiralizer, use a vegetable peeler to create wide, thin ribbons from the 2 medium zucchini.
2. 2Place a large skillet (e.g., a 30.48 cm skillet) over medium heat (approximately 148.9-162.8°C or 150-163°C). Add the 2 tablespoons of olive oil to the skillet and allow it to heat for 1-2 minutes until shimmering. Add the 4 cloves of minced garlic and the 1/4 teaspoon of red pepper flakes, cooking for 1 minute until fragrant and lightly golden, stirring constantly.
3. 3Add the about 450 g of shrimp to the skillet in a single layer. Cook for 3-4 minutes, flipping once halfway through, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 49°C.
4. 4Pour in the 1/4 cup of dry white wine and the 2 tablespoons of lemon juice, bringing the liquid to a gentle simmer for 1-2 minutes. Reduce the heat to low, then stir in the 4 tablespoons of butter and the 2 tablespoons of fresh parsley until the butter is completely melted and combined, creating a glossy sauce.
5. 5Add the prepared zucchini noodles to the skillet. Toss gently with tongs for 2-3 minutes until the noodles are tender-crisp but still hold their shape, fully coated in the scampi sauce. Remove from heat and season with the 1/4 teaspoon of salt and the 1/8 teaspoon of black pepper, tossing to combine.
6. 6Serve the Gluten-Free Shrimp Scampi with Zucchini Noodles immediately.

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