With the summer heatwave here in California, the very last thing you want to do is spend a long time in the kitchen. During summertime, I like to keep food a bit lighter. Sandwiches, salads, and smoothies are far more the norm than heavier dishes. To lighten up a classic shrimp scampi we added zoodles in place of pasta. The result was a quick dinner made in under 15 minutes.
Keep reading for the full recipe after the jump!
Shrimp Scampi Zoodles
- 1 summer zucchini, rinsed and cut into zoodles
- 6 shrimp, peeled and deveined
- 2 cloves of garlic, minced
- 1 T butter
- 1 T extra virgin olive oil
- 3 T dry white wine
- Slices of parmesan cheese
- Salt and pepper, to taste
In a skillet over medium high heat, add olive oil. Bring up to temperature and add garlic. Add shrimp and cook through. Remove from pan and place to side. Melt butter and bring back to heat. Add zoodles and cook for 2 minutes, adding wine to pan. Place shrimp back in the pan. Bring everything to temperature. Serve in a shallow bowl. Top with fresh ground salt, pepper, and thin slices of parmesan cheese. Enjoy!