Shrimp Scampi with Zucchini Noodles (Soy-Free)

Ingredients

• 1 lb Shrimp, peeled and deveined
• 4 medium Zucchini
• 4 cloves Garlic
• 1/4 cup Olive oil
• 1/4 cup Dry white wine
• 2 tablespoons Lemon juice
• 0.25 teaspoon Red pepper flakes
• 2 tablespoons Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Prepare the zucchini noodles: Use a spiralizer to turn the 4 medium zucchini into noodles. If you do not have a spiralizer, use a vegetable peeler to create wide ribbons from the zucchini.
2. 2Heat the olive oil: Place a large skillet on the stove over medium heat (350°F / 175°C). Add the 1/4 cup of olive oil to the skillet.
3. 3Sauté the aromatics: Add the 4 cloves of minced garlic and the 0.25 teaspoon of red pepper flakes to the hot oil. Cook, stirring constantly, for about 30 seconds until the garlic smells fragrant. Be careful not to let the garlic burn.
4. 4Cook the shrimp: Add the 1 lb of shrimp to the skillet in a single layer. Cook for 3-4 minutes, flipping halfway through, until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C).
5. 5Create the sauce: Pour the 1/4 cup of dry white wine and the 2 tablespoons of lemon juice into the skillet. Bring the liquid to a gentle simmer and let it cook for 1 minute, allowing the flavors to meld.
6. 6Combine with zucchini noodles: Add the prepared zucchini noodles to the skillet. Toss everything together gently to coat the noodles with the sauce. Cook for 2-3 minutes, stirring occasionally, until the zucchini noodles are tender but still have a slight crispness.
7. 7Finish and season: Stir in the 2 tablespoons of fresh parsley. Season the dish with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt or pepper if desired.
8. 8Serve immediately: Transfer the shrimp scampi with zucchini noodles to serving plates and enjoy right away.

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