Before I begin, I’d like to give Justataste.com credit for the fabulous recipe that will follow on this blog. This recipe, Skinny Shrimp Scampi with Zucchini Noodles is a healthy alternative and one of my quick, go to meals.
So, it all begins with the Veggitti…….
Now, I know what you’re probably thinking, but you’re wrong! I don’t stay up late watching infomercials, I rarely watch tv at all. But, inevitably, you’ve probably seen (or heard of) the Veggetti…It’s that weird, hour-glass shaped, tool that turns things like zucchini into spaghetti noodles. And, we all know, most of those “as seen on tv” gadgets don’t seem to work that easily once you get it home, right?!
One day, while shopping at Target, there it was….hanging on an end cap with a price tag advertising $14.99…..so I grabbed it and figured, what the heck, we ARE on a journey towards better health and nutrition….right? I was alone, so I figured, if it didn’t work out I’d make it disappear, no one would know I’d fallen for a crazy gadget. I snatched up some zucchini and headed to the checkout, excited with my find.
Once home, I googled recipes and came up with the one I will share below, I was so excited. Skinny Shrimp Scampi with Zucchini Noodles, sounds good and easy.
I opened up the Veggetti and pulled out the zucchini, ready to begin. The instructions said to slice off the end of the zucchini and insert it into the veggetti and begin twisting, I did and IT WORKED! Magically, my zucchini turned into LONG, noodle like strands….I was hooked!
Now…..for the yummy part…
Skinny Shrimp Scampi with Zucchini Noodles
Yield: 2 to 4 servings
Prep Time: 20 min
Cook Time: 10 min
2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles
Chopped parsley, for garnish
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.
*You may substitute broth for the wine if preferred.
Serve with a side salad of mixed greens and yum, quick and healthy