After a whirlwind of a month and a trip to Oahu this weekend, it is time for me to get back to my good eating habits. As I’ve mentioned a million times, I gravitate towards dishes that either work for both my boyfriend and I (like these turkey meatballs) or one that I can adjust to fit both of our needs (and by needs I mean he doesn’t have to watch what he eats…) like these Shrimp Scampi Zoodles.
My mom used to always make Shrimp Scampi and I just love how simple and delicious it is. However, I wanted to lighten it up a bit with my favorite pasta substitute and honestly, it came out better than I ever expected. The dish is buttery, lemony and light – perfect for a weeknight dinner or lunch. Here’s how I made my single serving dish (p.s.nyou can totally skip the noodles all together and use regular pasta as my boyfriend does).
- 1 tablespoon salted butter
- Juice of 1 lemon
- 1/3 cup white wine, good enough to drink
- 2 cloves of garlic
- 5 - 10 shrimp, depending on preference
- 2 zucchini
- Chili flakes for garnish
- Salt and pepper to taste
- In a large sauté pan, melt the butter then add the shrimp to start cooking.
- Once one side of the shrimp turns pink, about 2-3 minutes, flip and add white wine and garlic.
- While the shrimp are cooking, spiralize your zucchini into noodles.
- Once the shrimp are cooked, add the zoodles and lemon juice to the pan.
- Toss to mix and let cook down for about 2-3 minutes or until just warmed through, but still crunchy.
- Use tongs to plate your zoodles and shrimp. Spoon extra sauce over the top.