Gluten-Free Shrimp Scampi with Zucchini Noodles

Instructions

1. 1Prepare the 4 medium zucchini by using a spiralizer or vegetable peeler to create zucchini noodles; set them aside.
2. 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil and the 4 tablespoons of butter to the skillet.
3. 3Once the butter has melted, add the 4 cloves of minced garlic and the 0.25 teaspoon of red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
4. 4Add the about 450 g of shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque. The internal temperature should reach 63°C.
5. 5Pour the 0.5 cup of dry white wine and the juice of the 1 lemon into the skillet. Increase the heat to medium-high and bring the liquid to a simmer. Cook for 2-3 minutes, allowing the sauce to reduce slightly.
6. 6Add the prepared zucchini noodles to the skillet. Toss gently with tongs to coat the noodles in the sauce. Cook for 2-3 minutes, or until the zucchini noodles are tender-crisp.
7. 7Remove the skillet from the heat. Stir in the 0.25 cup of fresh parsley, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper.
8. 8Serve the shrimp scampi and zucchini noodles immediately.

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