Shrimp Scampi over Zucchini "Noodles"
Ingredients
- 5 zucchini
- 3 Tbsp olive oil
- ¼ tsp salt
- ¾ cup butter
- 1 cup chopped onion
- 4 cloves garlic, minced
- ½ cup white wine (or use chicken broth)
- 3 Tbsp minced fresh parsley
- 1½ Tbsp fresh lemon juice
- 1 tsp dried tarragon
- 2 lb frozen (thawed) shrimp, peeled and deveined
- ¼ tsp pepper
- 3 Tbsp olive oil
Instructions
- Use a spiralizer to cut each zucchini into noodle-shaped strands. Or cut zucchini lengthwise into ¼-inch-thick slices, stack 3 slices at a time, and cut lengthwise into thin strips to resemble noodles.
- Spread zucchini across a clean towel. Sprinkle with salt. Let stand at least 10 minutes.
- Melt butter in a large skillet over medium heat; add onion and garlic. Cook 2 minutes. Add wine; cook until reduced by half, about 3 minutes. Stir in parsley, lemon juice, and tarragon; cook, stirring constantly, 1 minute.
- Pat dry shrimp with paper towels. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and firm. Remove from skillet.
- Cook zucchini and pepper in hot oil over medium heat 2 minutes or until just tender. Top with shrimp mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
351
|
351
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 31 | 31 |
| Carb (g) | 4 | 4 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 365 | 365 |
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