Shrimp Scampi with Zoodles

Instructions

1. Step 1

   Spiralize the zucchini into noodles and set them aside.

   Ingredients used: 900.0 gr Zucchini

   Cookware: cutting board, spiralizer

2. Step 2

   Pat the shrimp dry, then toss them with the salt and black pepper.

   Ingredients used: 2.0 gr Black Pepper, 6.0 gr Salt, 680.0 gr Shrimp

   Cookware: mixing bowl

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Cook the seasoned shrimp in a single layer until lightly browned and nearly opaque, turning once, then transfer them to a plate.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large skillet, plate, tongs

4. Step 4

   Return the skillet to medium heat. Add the butter, garlic, and red pepper flakes, then cook until the garlic is fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber), 56.0 gr Unsalted Butter

   Cookware: large skillet, tongs

5. Step 5

   Pour in the wine and simmer over medium heat, scraping up the browned bits, until the liquid is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large skillet, tongs

6. Step 6

   Stir in the lemon juice, add the prepared zucchini noodles, and toss over medium heat until crisp-tender.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice

   Cookware: large skillet, tongs

7. Step 7

   Return the cooked shrimp and any collected juices to the skillet. Add the parsley and toss over medium heat until the shrimp reach 63°C, then serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: instant-read thermometer, large skillet, tongs