Shrimp Scampi
Place the zucchini noodles in a colander over the sink and toss with salt. Let then sit for 20 minutes. The salt will bring out the water.
- Cook1 h
- Total1 h
- Serves2
- LevelAdvanced
Ingredients
- 2 tbls. olive oil
- 500gr\17oz shimp of your choice
- to taste sea salt and black pepper
- 500gr\17oz zucchini (spiralized; approximately 3 zucchini)
- 35gr\1.7oz parsley chopped
- 1 tbsp. Sauce:
- 35gr\1.7oz cloves Garlic (minced)
- 35gr\1.7 oz chicken bone broth or water
- 2 tbsp. butter
- lemon juice
Preparation
- Place the zucchini noodles in a colander over the sink and toss with salt. Let then sit for 20 minutes. The salt will bring out the water.
- Heat 2 tablespoons of oil in a large saute pan over medium-high heat.
- Add the shrimp. Season with salt and pepper. Arrange in a single layer. Saute for 2-3 minutes without moving, until the edges start to turn opaque and the bottom starts to brown. Flip and saute for 1-3 more minutes, until cooked through. Remove shrimp from the pan, cover to keep warm, and set aside.
- Add another tablespoon of oil to the pan. Add the minced garlic and shallots to the pan. Saute for about 2-3 minutes, until browned.
- Add broth and scrape the bottom to deglaze. Simmer for 2-3 minutes, until the liquid volume reduces by half.
- Stir in butter and lemon juice. After butter melts, bring to a simmer and simmer for 3-4 more minutes, stirring occasionally and scraping the bottom of the pan, until volume is reduced. Season with salt and pepper to taste. Stir in fresh parsley.
