Shrimp scampi in 20 minutes? Yes, please! Fresh shrimp, lemon, parsley, garlic and vegetable “noodles” make for a quick and vibrant spring meal.
Recreating your favorite pasta dish with squash or zucchini “noodles” is super easy. You either need a vegetable slicer or a julienne peeler to create “noodles” from the squash or zucchini. In most of my recipes, I salt the squash and let it sit for a while to draw out any bitterness, but for this dish I found it was best to add the noodles at the very end of cooking, toss until just hot and then serve immediately. This way, the noodles are still a bit crispy and the flavor is more fresh. Squash contains a lot of moisture, so the longer it sits or cooks, the more moisture that will come out. This is why it’s imperative to serve this dish immediately. Enjoy!
Save RecipeIngredients
- 4 tablespoons unsalted butter (or 3 tablespoons ghee for Paleo and dairy free)
- 2 tablespoons extra-virgin olive oil
- 1 pound large shrimp, diveined and butterflied
- 4 cloves garlic, minced
- 1/8 teaspoon red chili flakes
- Zest of 1 lemon
- 6 yellow squash or zucchini sliced into noodles
- 1/4 cup lemon juice
- 1/3 cup chopped flat-leaf parsley
- 1 teaspoon Celtic sea salt
Instructions
- Melt the butter and olive oil in a large 12-inch skillet over medium heat until butter begins to foam. Add the shrimp to the pan and sauté until pink on both sides and cooked through, about 3-4 minutes. Stir in the garlic, chili flakes, and zest. Continue stirring until fragrant, about 30 seconds. Add squash noodles, lemon juice, parsley and sea salt. Using a pair of tongs , toss the mixture until hot. Serve immediately.
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