Shrimp Scampi Zoodles
Turn tonight into noodle night! With Fresh Thyme zucchini noodles, half of the prep is already done.
Recipe - Downers Grove, IL
Shrimp Scampi Zoodles
Prep Time12 Minutes
Servings4
Cook Time3 Minutes
Ingredients
12 oz. fresh or frozen large shrimp
1 Tbsp. Fresh Thyme extra-virgin olive oil
1 Tbsp. minced fresh garlic
¼ tsp. crushed red pepper
¼ cup dry white wine, such as Chardonnay or Sauvignon Blanc
2 Tbsp. fresh lemon juice
2 cups Fresh Thyme zucchini noodles
1/8 tsp. Fresh Thyme fine sea salt
1/8 tsp. Fresh Thyme ground black pepper
Lemon wedges, for garnish
Chopped fresh parsley, for garnish
Directions
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
- In a large skillet, heat oil and garlic over medium-high heat. Add shrimp and crushed red pepper. Cook and stir about 3 minutes or until shrimp are opaque. Remove shrimp from skillet; cover to keep warm.
- In the same skillet, add wine and lemon juice. Bring to boiling. Add zucchini noodles and cook for 2 minutes or until tender, stirring occasionally. Return shrimp to skillet; toss to combine. Season with salt and black pepper. Garnish with lemon wedges and parsley, if desired.
Nutritional Information
Each serving contains: 117 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 107 mg cholesterol, 543 mg sodium, 4 g carbohydrates, 1 g fiber, 2 g sugar, 12 g protein. Daily values: 6% vitamin A, 15% vitamin C, 5% calcium, 3% iron.
12 minutes
Prep Time
3 minutes
Cook Time
4
Servings
Directions
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
- In a large skillet, heat oil and garlic over medium-high heat. Add shrimp and crushed red pepper. Cook and stir about 3 minutes or until shrimp are opaque. Remove shrimp from skillet; cover to keep warm.
- In the same skillet, add wine and lemon juice. Bring to boiling. Add zucchini noodles and cook for 2 minutes or until tender, stirring occasionally. Return shrimp to skillet; toss to combine. Season with salt and black pepper. Garnish with lemon wedges and parsley, if desired.
