Gluten-Free Shrimp Scampi with Zucchini Noodles
A light and flavorful shrimp scampi served over zucchini noodles for a gluten-free and soy-free Italian dinner.
Ingredients
- about 450 g Shrimp
- 4 medium Zucchini
- 4 cloves Garlic
- 1/4 cup Olive Oil
- 1/2 cup White Wine
- 2 tablespoons Lemon Juice
- 1/4 teaspoon Red Pepper Flakes
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Use a spiralizer to create zucchini noodles.
- 2Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté for 1 minute until fragrant.
- 3Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
- 4Pour in white wine and lemon juice, and simmer for 2 minutes to reduce slightly.
- 5Add zucchini noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, until tender-crisp.
- 6Season with salt and pepper. Garnish with fresh parsley before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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