Tuesday, June 7, 2016

Shrimp Zoodle Scampi


What the heck is she talking about now?
"Zoodle Scampi"?

I don't have any room left for another kitchen gadget, so I have resisted this spiralizer craze.

"Zoodles"? I hate the name alone.

HOWEVER, these zucchini noodles are a force to be reckoned with.
I can have my shrimp scampi on pretend linguini and wear my bikini too.
Win Win.


I did not buy a spiralizer until I tested out this zoodle craze, so I bought them already spiralized! $5.27 at my grocery store. :)
Cheater.

If you are cutting carbs and avoiding pasta, and really, what woman do I know over 40 who isn't? Then make these instead.

Husband didn't even notice this was not pasta. It was absolutely DELICIOUS.

I guess I see a spiralizer is in my future.


Shrimp "Zoodle" Scampi:

2 zucchini
2 yellow squash
4 tbsp butter
1 lb. of shrimp, peeled and deveined (I leave the tails on)
a few shakes of hot pepper flakes
4 garlic cloves, chopped
1 pint of cherry or grape tomatoes, halved
juice of a lemon
1/4 cup + of white wine
kosher salt & pepper
handful of fresh basil, sliced into chiffonade

Use your spiralizer and make the zoodles (or buy them already spiralized like I did!). :) Season liberally with kosher salt & pepper and set aside.

In a large heavy skillet, heat the butter and cook the shrimp with the garlic and hot pepper flakes for 3 minutes.
Add in the tomatoes and "zoodles" (I still hate the word).


Add in the fresh lemon juice, then the white wine, all on high heat.

Cook this mixture for about 3 minutes, until the zucchini and squash are soft.

Using tongs, plate into bowls and top with basil chiffonade.


DELICIOUS and EASY!

9 comments:

Katie C. said...

It's a fun toy. I don't begrudge it the space it takes up in the cabinet ... Yet.

Stephanie said...

I wish my supermarket carried spiralized veggies! I'd be interested in knowing what model you decide. Did the zucchini get mushy?

Stacey Snacks said...

Stephanie,
They did not get mushy at all! I have made them a few times now, and just saute them for 2-3 minutes, they cook easily and stay firm.

Whole Foods and Kings in NJ sells them.......if that helps.

Stacey

SEMS Library Lady said...

I just pulled the New York Times scampi recipe up this morning. Now I just have to find that spiralizer I bought a few months ago...Thanks for the vote of confidence for spiralized veggies!

alg said...

I have made these for years, without a spiralizer. I just shave the zucchini or yellow squash with a vegetable peeler and microwave for 2 minutes.

Stacey Snacks said...

alg,
you are a pioneer for sure! Great idea!

Stacey

Mollie said...

Anyone have a good recommendation for a spiralizer???

Ann said...

Oops, I'm over 40 and didn't know I should be avoiding carbs, which I find I need in order to feel like I've eaten. Anyway, your zoodles look healthy and delicious to me, though I am certain my picky eater husband will notice they are not pasta right away and complain!

karen said...

Made this tonight and it was delicious! Grated ricotta salata on the finished bowls because I basically grate ricotta salata on EVERYTHING. Huge hit with everyone, including the teenage boy.