Shrimp Scampi with Zucchini Noodles



For the Shrimp Scampi

  • 2 tablespoons butter
  • 2 tablespoons avocado oil
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 teaspoons kosher salt
  • freshly ground black pepper
  • 1 pound large or extra large shrimp, shelled and deveined
  • juice from 1 small lemon
  • 1/3 cup chopped parsley

For the Zucchini Noodles

  • 1 tablespoon butter
  • 1 clove of garlic, minced
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper


Shrimp Scampi Instructions

  1. In a large skillet, melt two tablespoons butter with the avocado oil. Add 4 cloves of garlic and sauté until fragrant, about 1 minute.
  2. Add the wine, 3/4 teaspoon kosher salt, a generous amount of freshly ground black pepper, and bring to a simmer. Allow to simmer until the wine is reduced by about half, two minutes or so.
  3. Add the shrimp and cook for 2 minutes per side, until they just turn bright pink. Stir in the parsley and lemon juice and serve over zucchini noodles (to be prepared at the same time–instructions follow).

For the Zucchini Noodles

  1. In a separate large skillet, melt 1 tablespoon butter. Add 1 clove minced garlic and sauté about a minute.
  2. Add the zucchini noodles, 1/2 teaspoon of salt, and a generous amount of freshly ground black pepper. Toss the noodles with tongs until they are al dente, about 3-5 minutes. Serve with shrimp scampi. Enjoy!