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Shrimp Scampi w/Zucchinni Noodles
Serves 5
2½ tsp Butter,Salted
1¼ lb Shrimp 21/25 P&D, Raw, Tail On
1½ tsp Garlic,Chopped
½ c Green Onion,Chopped
¼ tsp Crushed Red Pepper
5 T White Wine
2½ T Lemon Juice
2 lbs Zucchini, Fresh, Spiral Cut
1½ c Matchstick Carrots
1½ c Grape Tomatoes,Halved
1 pinch Kosher Salt
1 pinch Cracked Black Pepper
2½ T Lemon Zest
1¼ T Fresh Parsley,Chopped
1¼ tsp Shredded Parmesan Cheese
10 ea Lemon,Wedges
HEALTHY PLATES
194 calories
1. In a large skillet over medium heat, heat butter until frothing; add the shrimp, cook for 2 minutes, flip, add the garlic, green onion and red pepper flakes, cook for 1 more minute; set shrimp aside.
2. Add the wine and lemon juice to the same pan, deglaze by simmering for 2 minutes; add the zucchini spirals, carrots and tomatoes; cook until just tender, about 2 minutes.
3. Season with salt and pepper.
4. Add the shrimp, lemon zest and parsley; toss remove from heat.
Plate Assembly
5. Portion equally between plates, garnish each serving with ¼ tsp parmesan cheese and two lemon wedges.
