Lemon Shrimp Scampi with Spiralized Zucchini
Lemon Shrimp Scampi with Spiralized Zucchini
Ingredients
1 tablespoon fresh lemon juice plus 1 teaspoon for squeezing
1 tablespoon lemon zest
2 tablespoons torn basil leaves,plus more for garnish
1/4 cup chopped flat leaf parsley
1/2 cup heavy cream
1/2 cup dry white wine
1 teaspoon minced fresh garlic
1/2 cup finely chopped shallot
1/2 teaspoon pepper
3/4 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 pound shrimp, peeled, deveined, tail removed
2 large zucchini
Step by step
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Trim the ends off zucchini. Center one zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch spiralizeded zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini pieces. Cut zucchini noodles to desired length.
Heat large skillet over medium-high heat. Add 2 tablespoons olive oil to pan. Add shrimp, shallots, garlic, salt and pepper. Sauté for 1 minute. Remove partially cooked shrimp to a plate, cover to keep warm, set aside. Continue to sauté shallots and garlic for 1 more minute. Add wine to pan and bring to simmer, reducing by half, about 1 to 2 minutes. Add lemon zest, 1 tablespoon lemon juice and cream to pan, bring to simmer and cook until slightly thickened, about 1 to 2 minutes.
Heat another large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add zucchini noodles. Sprinkle with salt and pepper. Cook zucchini noodles while tossing with tongs, 2 to 3 minutes or until slightly softened.
Add shrimp back to the cream sauce and sauté for 2 to 3 minutes or until cooked through. Stir in parsley and squeeze about 1 teaspoon lemon juice into mixture.
Divide the zucchini noodles evenly among 4 bowls, top with shrimp and sauce. Sprinkle each bowl with torn basil. Garnish with lemon wedges and basil leaves, if desired. Serve immediately.