Shrimp Scampi with Zucchini Noodles

Instructions

1. Step 1

   Heat 1 tbsp (15 ml) olive oil in the large skillet over medium heat. Add the zucchini and ⅜ tsp (2 gr) salt, then toss just until slightly tender; transfer to the colander to drain.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 2.0 gr Salt, 900.0 gr Zucchini

   Cookware: colander, large skillet, tongs

2. Step 2

   Return the skillet to medium heat and add the remaining 1 tbsp (15 ml) olive oil. Season the shrimp with ⅝ tsp (3 gr) salt and the black pepper, then cook until opaque and 63°C at the center; transfer to a plate.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 15.0 ml Extra Virgin Olive Oil, 3.0 gr Salt, 680.0 gr Shrimp

   Cookware: large skillet, plate, tongs

3. Step 3

   Reduce to low heat and melt 2 ¼ tbsp (30 gr) butter in the skillet. Add the garlic and red pepper flakes, then stir until fragrant without browning the garlic.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber), 30.0 gr Unsalted Butter

   Cookware: large skillet, tongs

4. Step 4

   Add the white wine, increase to medium heat, and simmer until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large skillet

5. Step 5

   Reduce to low heat. Stir in the lemon juice and remaining 1 tbsp (15 gr) butter until the sauce is glossy.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice, 15.0 gr Unsalted Butter

   Cookware: large skillet, tongs

6. Step 6

   Return the cooked shrimp to the skillet and toss over low heat until warmed through.

   Timer: 1 min (fixed)

   Cookware: large skillet, tongs

7. Step 7

   Remove the skillet from the heat. Add the drained zucchini noodles and parsley, toss gently to coat, and serve immediately.

   Ingredients used: 15.0 gr Parsley

   Cookware: colander, large skillet, tongs