Easy Shrimp Scampi with Zucchini Noodles
Enjoy classic shrimp scampi lightened up with a white wine butter sauce and zucchini noodles in place of pasta. The tomatoes add some sweetness and color, while the cheese contributes nuttiness and richness.
ingredients
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2 tablespoons unsalted butter
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3 tablespoons extra-virgin olive oil, divided
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1 medium shallot, finely chopped (about 1/4 cup)
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2 medium garlic cloves, finely chopped
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2 tablespoons white wine
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2 tablespoons unsalted chicken stock
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1 pound large shrimp, peeled and deveined
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½ teaspoon black pepper
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⅞ teaspoon kosher salt, divided
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1 cup multicolored cherry tomatoes, halved
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6 cups spiralized zucchini (from 2 [10.7-oz.] pkgs.)
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4 tablespoons pregrated Parmesan cheese, divided
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2 tablespoons chopped fresh flat-leaf parsley
Direction
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Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper and 1/2 teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.)
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Add tomatoes and the remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining 3/8 teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.