Shrimp Scampi Zoodles

$- 2 medium zucchinis, spiralized - 1 pound large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/4 cup chicken or vegetable broth - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1/4 teaspoon red pepper flakes - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) In this recipe, we use fresh ingredients to make it taste great. The main part is the zoodles, which are made by spiralizing zucchinis. You will need two medium zucchinis for this dish. Next, we have one pound of large shrimp. Make sure they are peeled and deveined. This saves time when cooking. Garlic adds flavor, so we use four cloves, minced. We also need a quarter cup of chicken or vegetable broth. This will help create a tasty sauce. Two tablespoons of olive oil will help sauté the garlic and shrimp. For some zing, we add two tablespoons of lemon juice. A quarter teaspoon of red pepper flakes gives a nice kick, but you can adjust this to your taste. Don’t forget to season with salt and pepper. Finally, we garnish with fresh parsley and serve with lemon wedges. This adds a fresh touch to your plate. Enjoy gathering these items for your Shrimp Scampi Zoodles! To start, take your zucchinis and spiralize them into zoodles. This fun process gives you long, noodle-like strands. You can use a spiralizer or a julienne peeler for this. Once you have your zoodles, set them aside in a bowl. This step keeps them ready for when you mix everything together later. Next, heat two tablespoons of olive oil in a large skillet on medium heat. When the oil is warm, add four cloves of minced garlic and a pinch of red pepper flakes. Sauté them for about a minute. You want to smell that garlic! Now, raise the heat to medium-high and add one pound of peeled and deveined shrimp. Cook the shrimp for two to three minutes on each side. They should turn pink and look opaque. Season them with salt and pepper to enhance the flavor. Once done, remove the shrimp from the skillet and set them aside. In the same skillet, pour in a quarter cup of chicken or vegetable broth. This deglazes the pan, lifting all the tasty bits left behind. Stir in two tablespoons of lemon juice and bring the mixture to a simmer. Now, add the zoodles to the skillet. Toss them in the broth mixture and cook for about three to four minutes. You want them to be tender yet still crisp. After that, return the cooked shrimp to the skillet. Toss everything together for an additional one to two minutes. If you like, adjust the seasoning with more salt, pepper, or lemon juice. To get great zoodles, avoid sogginess. Follow these tips: - Use firm zucchinis. Look for ones that feel heavy. - Spiralize just before cooking. This keeps them fresh. - Sauté zoodles briefly. Cook them for 3-4 minutes to stay crisp. For spiralizers, I recommend: - Handheld spiralizers for small batches. They are easy to use. - Countertop spiralizers for larger amounts. They save time and effort. Using fresh ingredients makes a big difference. Fresh garlic and herbs boost flavor. Try these tips: - Choose ripe lemons for zest and juice. They add brightness. - Opt for high-quality olive oil. It enhances the dish's depth. To adjust spice levels, add red pepper flakes: - Start with a little and taste. - Add more for a spicy kick if desired. Serving shrimp scampi zoodles well makes them even more appealing. Here are some ideas: - Use a large, shallow bowl for serving. It looks elegant. - Garnish with chopped parsley for color. For serving, add lemon wedges: - Place them on the side for squeezing. - This adds a final touch of flavor before eating. {{image_2}} You can swap shrimp for other proteins. Try adding chicken for a hearty twist. Just cook chicken pieces until golden. Scallops also work well; they cook fast and taste amazing. For a vegetarian option, use mushrooms. They add a nice earthy flavor and texture. Sauté the mushrooms until golden before adding other ingredients. For gluten-free needs, this recipe is already safe. The zoodles serve as a perfect pasta substitute. If you follow a low-carb or keto diet, this dish fits right in. Zoodles are low in carbs, making them great for keto meals. You can also add more veggies for fiber without extra carbs. To elevate the taste, consider using fresh herbs. Basil, thyme, or dill can add depth. You might also experiment with spices. Adding more red pepper flakes can bring heat. Using different broth flavors can change the dish too. Try seafood broth for extra umami or vegetable broth for a lighter touch. - Storing leftovers in the fridge: Place any leftover shrimp scampi zoodles in an airtight container. Keep them in the fridge for up to 2 days. This helps keep the shrimp and zoodles fresh. Make sure they cool down before sealing the container. - Freezing shrimp scampi zoodles: You can freeze the shrimp scampi zoodles, but the texture may change. For freezing, place the dish in a freezer-safe bag. Squeeze out as much air as you can. They can last for up to 3 months in the freezer. When ready, thaw them in the fridge overnight before reheating. - Best methods to retain texture: To keep your zoodles from getting soggy, use the stovetop. Heat a skillet over medium heat. Add a splash of broth to help heat without drying out the dish. - Tips for reheating without overcooking: Watch closely while reheating. Heat just until warm, about 2-3 minutes. If you see the shrimp starting to curl, take them off the heat. This way, they stay juicy and don’t become rubbery. To make zoodles, you need zucchini. Here’s a quick guide: - Take 2 medium zucchinis. - Use a spiralizer to create long noodle-like strands. - If you don’t have a spiralizer, a vegetable peeler can work too. - After spiralizing, set the zoodles aside for later. This method gives you a fun, low-carb substitute for pasta. Yes, you can use frozen shrimp! Here are some tips: - Thaw the shrimp in the fridge overnight or run under cold water. - Ensure they are peeled and deveined for easy cooking. - Fresh shrimp cook quickly, but frozen shrimp can work just as well. Just remember to adjust cooking time if needed. Yes, shrimp scampi is low-carb! Here’s why: - Zoodles replace high-carb pasta and keep the dish light. - Shrimp is a lean protein, adding no extra carbs. - The broth and lemon juice add flavor without carbs. This makes shrimp scampi zoodles a healthy choice for many diets. In this blog post, we explored how to make shrimp scampi zoodles. We covered ingredients, step-by-step instructions, and tips to enhance the dish. You learned about storage, reheating, and tasty variations for personal preferences. Remember, fresh ingredients and proper cooking techniques are key to success. Enjoy experimenting with flavors and make this healthy dish your own. Now, dive into the kitchen and create your delicious shrimp scampi zoodles!$

Looking for a delicious and healthy meal? Try making Shrimp Scampi Zoodles! This quick and easy recipe features spiralized zucchini topped with succulent shrimp and a flavorful garlic-lemon sauce. In just 20 minutes, you can whip up a dish that's bursting with flavor and freshness. Perfect for a light dinner or a hearty lunch! Click through now to explore this recipe and bring a taste of the seaside to your plate!

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Ingredients

2 medium zucchinis, spiralized (zoodles)

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

1/4 cup chicken or vegetable broth

2 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon red pepper flakes

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Start by spiralizing the zucchinis into zoodles and set aside.

Heat olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes to the pan, sautéing for about 1 minute until fragrant.

Increase the heat to medium-high and add the shrimp, cooking for about 2-3 minutes on each side, until they are pink and opaque. Season with salt and pepper.

Once the shrimp is cooked, remove them from the skillet and set them aside.

In the same skillet, pour in the chicken or vegetable broth and scrape up any bits from the bottom.

Stir in the lemon juice and bring to a simmer.

Add the zoodles to the skillet, tossing them in the broth mixture. Cook for about 3-4 minutes until they are slightly tender but still crisp.

Return the cooked shrimp to the skillet, toss to combine with the zoodles, and cook for an additional 1-2 minutes.

Adjust seasoning with more salt, pepper, or lemon juice if desired.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

- Presentation Tips: Serve the shrimp scampi zoodles in a large bowl, garnished with freshly chopped parsley and lemon wedges on the side to squeeze over just before eating. Enjoy!