Gluten-Free Shrimp Scampi with Zucchini Noodles
A light and flavorful gluten-free take on classic shrimp scampi, served over zucchini noodles (zoodles) instead of pasta. A healthy and satisfying lunch option.
Ingredients
- about 450 g Large Shrimp
- 4 medium Zucchini
- 4 cloves Garlic
- 3 tbsp Olive Oil
- 1/2 cup Dry White Wine
- 2 tbsp Lemon Juice
- 1/4 tsp Red Pepper Flakes
- 1/4 cup Fresh Parsley
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and devein the shrimp. Pat dry with paper towels.
- 2Use a spiralizer or vegetable peeler to create zucchini noodles (zoodles).
- 3In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- 4Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- 5Pour in white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
- 6Add zucchini noodles to the skillet and toss to coat with the sauce. Cook for 1-2 minutes, until the zoodles are tender-crisp.
- 7Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
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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