Shrimp Scampi Zoodles
I figured I should post a recipe since my last few posts have been product reviews and me ranting about my running injury. P.s. the marathon is officially done-zo for me- more on that later. Instead, I want to talk about this delicious shrimp zoodle scampi recipe! I am always looking for naturally gluten free dishes, instead of gluten free substitutes for normal dishes. We had a few zucchinis at my house, so I decided to experiment and make a shrimp dish! I definitely would make some changes in the cooking directions so I will note those below. I should have let the sauce simmer and reduce for a longer time. Next time, I will also cook the zoodles for a shorter amount of time. The zoodles became too cooked and released too much of their water, leaving the sauce to be a bit too thin. But don’t worry, I’ll include those corrections below!
First thing first- the ingredients:
3 Large Zucchini
35-25 shrimp (depending on how much shrimp you like)
1 large red onion
2 cups of grape tomatoes
1/3 cup low sodium chicken broth
1/4 cup white cooking wine
1 tablespoon olive oil
3 cloves minced garlic
1 teaspoon chili powder
1/4 cup lemon juice
salt & pepper to taste
Don’t let the idea of this recipe fool you- it was so easy and quick to make! First, add the olive oil, chicken broth, lemon juice, garlic, and white wine to a cooking pan. Chop the onions and toss them into the pan too. Allow the sauce to reduce by half before adding anything else. This is very important- BE PATIENT!
When the sauce has reduced by half (or a tad more) add the shrimp to the pan and saute for 3-4 minutes. The sauce should be reduced down to about 1/4 of the original amount. Then, add in the zoodles, cherry tomatoes (cut in half), and salt, pepper, and red pepper flakes. Finally, mix the entire contents of the pan for 2-3 minutes until well incorporated and the zoodles are coated with sauce.
This recipe is delicious and very simple. It is also naturally gluten free, low in carbs, and has lot of protein! I love how quickly it comes together. Be sure to reduce the sauce and mix this well. You could add in other veggies as well- I think mushrooms, broccoli, or asparagus would go well with this dish.
Have you ever made zoodles before? Do you own a spiralizer? Let me know if the comments below! P.s. I clearly need to up my photography game- picture taking has never been my strong suit. I will work on it this summer!