August 4, 2014
I’ve been keeping something from you. I’m not sure why I’ve been so secretive about my love for zucchini noodles. It’s not like zucchini noodles have been particularly faithful to me. Just one google search and you’ll see: zucchini noodles get around. But, still, I remain faithful and even try to keep things exciting by experimenting. (Uh-huh, that’s right.)
Everything I’ve made with them has been delicious, but this Shrimp Scampi with Zucchini Noodles, well, this was the dish worth coming out for. So here we are, me professing my love for zucchini noodles, especially ones slathered in a garlicky, lemony butter sauce. Oh yea.
Now that I think about it, I may have been keeping my zucchini noodle love on the DL because I feel a little silly that I bought a gadget to make them. It’s nothing fancy, just a spiral vegetable cutter, but you can honestly use a vegetable peeler the way that I did to make these Zucchini Ribbons with Sausage. It’s just that my spiral veggie cutter makes prepping zucchini noodles fast and way more fun. The kids are super into it, too. Even the 4-year-old can make zucchini noodle magic on his own.
However you make your noodles, they are great tossed with red sauce like in the Zucchini Ribbons with Sausage recipe or even raw tossed with peanut sauce (I added cold steamed shrimp to the peanut noodles, too). But my favorite way to eat zucchini noodles so far is with this shrimp scampi.
Once you have the zucchini noodles made, which goes fast with the spiral cutter, this dish comes together lightening fast. Shrimp cooks in a snap and you barely want to cook the zucchini noodles. You add them to the pan just long enough to coat them with delicious sauce and soften them just the tiniest bit, so they aren’t crunchy. That’s it.
Give a try at your own risk. Next thing you know, you’ll be buying a spiral vegetable cutter and getting freaky with zucchini noodles, too. Don’t say that I didn’t warn you.
Shrimp Scampi with Zucchini Noodles
(Can be shared with kids 6+ mos)*
2 tablespoons olive oil
1 lb fresh or thawed cleaned, uncooked shrimp
Salt and freshly ground pepper
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons butter
5 zucchinis, cut into zucchini noodles using your preferred method
1/4 cup chopped fresh parsley
1. Heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer and sprinkle with salt and pepper. After about 1 or 2 minutes, flip the shrimp. Add remaining olive oil along with garlic and red pepper flakes. Stir, allowing the garlic to brown and the shrimp to finish cooking through.
2. Add white wine to the shrimp. Toss and continue cooking to reduce the wine by a little bit, about 1 minute. Add the lemon juice and butter. As soon as the butter melts, add the zucchini noodles and parsley. Toss to combine and remove from heat. Serve immediately.
*Note: Shrimp are considered a high allergen food. The latest research indicates that there is no health benefit to holding off on introducing high allergen foods beyond 6-months-old. That doesn’t mean that your child won’t necessarily have an allergic reaction though, so proceed with caution if your child has a personal or family history of food allergies. Read more about how to introduce high allergen foods and speak to your pediatrician if you have any concerns. As for sharing this, puree just the noodles or the noodles and shrimp into an age appropriate consistency and serve. Just remember that if you don’t cook kiddo’s noodles separately, they will have shrimp on them even if you don’t serve actual shrimp.