Shrimp Scampi with Pasta or Zoodles
- 1 pound large raw shrimp, peeled and deveined
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1/4 cup chopped parsley
- OPTIONAL: 8 ounces dry pasta, like spaghetti, linguine, or angel hair OR 4 medium zucchini, spiralized (about 8 ounces each)
Adapted from andiemitchell.com
*If serving scampi over pasta (optional), boil pasta according to package instructions. If serving scampi over zucchini noodles, spiralize the zucchini.
*To prepare zoodles (optional): In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add half of the noodles and cook, using tongs to toss occasionally, until the noodles are tender but not mushy, 3 to 5 minutes.
Season with salt and pepper. Transfer the noodles to a plate. Add another teaspoon of oil to the pan and repeat the cooking process with the remaining zucchini noodles. Transfer to the plate and lightly tent with foil to keep warm while you prepare the shrimp scampi.
Rinse the shrimp and pat dry; set aside.
In a heavy frying pan, melt the butter and olive oil over medium heat. Lower the heat and add garlic and red pepper flakes. Cook over low heat, stirring occasionally, for 5 minutes.
Raise the heat to high and when oil is hot, add the shrimp. Cook, stirring frequently, until the shrimp are pink and opaque, about 3 minutes.
Add the wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1 minute to let the alcohol burn off slightly.
Remove the pan from heat. Add the salt, pepper, lemon juice, lemon zest, and chopped parsley.
Return pan to high heat and cook for a minute or two until butter sauce is slightly thickened.
Serve the shrimp scampi over your choice of pasta or zucchini noodles.