Let's face it- it's officially bikini season. I know, I know, I'm a few months behind. I should've started getting ready for swim wear like 3 months ago, but in all actuality I've been acting like winter would never end and I could carbo-load for the rest of my days. Wishful thinking. I was CRAVING shrimp scampi (Ina Garten's to be exact) but for a million reasons I couldn't do it. Butter, pasta... shall I go on? I'm all for not limiting myself on what I eat, but this week I'm really trying to be good. I need to jump start this whole fitness thing before summer has come and gone. So the solution? ZOODLES. One of my desk buddies just happened to have her spiralizer in her purse (because doesn't everyone...?) and my life has been forever changed.
As for the recipe: sorry to say it Ina, I replaced butter with olive oil, the pasta with zoodles, and the wine... well the wine stayed put. And I also had a glass or two for myself. I drew inspiration from Just a Taste, and let's just say I definitely had more than just a taste.
P.S. if you need a zoodle maker- THIS IS THE ONE TO GET. I've tried the one with the hand crank that was like $60 and wanted to throw it across the room it was so frustrating. This one is so easy, way less expensive... it is a game changer. So kudos Lauren for having it in your purse. You are a rockstar.
- 2 Tablespoons olive oil
- 1 pound jumbo shrimp, shelled and deveined
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup white wine
- 2 Tablespoons freshly squeezed lemon juice
- 2 medium zucchini, cut into noodles (See Kelly’s Note)
- 1/2 cup cherry tomatoes, halved
- Place a sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
- Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then remove from pan, leaving any liquid in the pan.
- Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and tomatoes. Cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.