Shrimp scampi with squash noodles 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!
Quick Shrimp Scampi with Squash Noodles
Adapted from Barefoot Contessa.
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Category: Main Dish
- Diet: Gluten Free
- 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
- 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.
- Serving Size: Serves 4
Keywords: quick shrimp scampi with squash noodles
Kelly @ The Nourishing Home