With a bit of day-ahead prep, this is a very fast and easy dinner, and surprisingly (even though it’s actual vegetables) the kids really like it!
- Zucchini: this can be yellow or green, I did a mix
- Lemon Juice
- Garlic and LOTS of it
- Better than Bullion Lobster Base
- Cheap white wine. I’ve heard chefs say “use only wine that you like to drink in food”, i.e. expensive. The truth is that unless you have a VERY trained palate, it’s quite unlikely that you will be able to discern whether a wine is expensive or cheap. There have been multiple studies done where people were told wine was expensive and it was upgraded in sensory evaluation, and vice versa. Drink what you like.
- Parmesan cheese, grated.
First, make your zoodles. I use the Kitchen Aid Spiralizer attachment and it’s *slick*. I can burn through these babies while I’m setting up the rest of the ingredients.
I personally like to dry my zoodles overnight, it cuts down on the cooking time and I think makes the texture much nicer!
I just put them on a sheet pan, on a rack, and leave overnight in the refrigerator. I really like these Nordic Ware stackable racks, because they keep things from falling through easily.
Cook the noodles with the remaining ingredients, except the shrimp, until they are close to being done to your liking (should take about 10 minutes over medium-high heat) then add the shrimp and cook until just pink *but not curled too much. Curled means overcooked, generally.
And serve with Parmesan and crushed red pepper for a topping. Healthy and delicious!
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Triple Mac and Cheese
- Instant Pot Johnny Marzetti
- Instant Pot Beef Stroganoff
- Instant Pot Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Tetrazzini
- Half-healthy Zucchini Lasagna
Shrimp and Zoodles Scampi
- 6-8 large zucchini squash
- ¼ cup dry sherry
- ¼ cup white wine
- 2 tablespoons lemon juice to taste
- 5 cloves garlic crushed (to taste)
- 1 tablespoon Better Than Bullion Lobster Base
- 1 lb shrimp peeled and uncooked
- ½ teaspoon dried red peppers for garnish
- ¼ cup Parmesan for garnish
- Spiralize the zucchini and place on rack overnight in refrigerator to dry. Add the wines and lemon juice to the pan and cook for several minutes on medium-high heat. Add the lobster base and garlic cloves and cook several more minutes until zoodles are almost done to your liking. Add shrimp and cook until just pink through. Adjust seasoning using more lobster base if salt is needed. Serve with grated Parmesan and crushed red peppers.