I adore the freshness that zoodles add to this dish. The zucchini noodles and lemon zest add a brightness that is missing from traditional shrimp scampi with regular pasta.
- 2 tablespoons extra-virgin olive oil
- 2 pounds large shrimp (16-20 count), peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, finely chopped
- 1 shallot, thinly sliced
- 1 cup dry white wine
- 1/4 cup freshly squeezed lemon juice (from 1 to 1½ lemons)
- 1 pinch crushed red pepper flakes (optional)
- 4 tablespoons (1/2 stick) unsalted butter, cut up
- One 10- to 12-ounce package fresh zoodles
- 2 teaspoons lemon zest
- 2 teaspoons finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
1. Heat the oil in a large sauté pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
2. Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed.
3. Add zoodles to pan, sauté and toss until sauce covers noodles.
4. Add the shrimp back to the pan with zoodles and simmer until completely cooked through, about 1-2 minutes. Stir in lemon zest, oregano and thyme. Remove the skillet from the heat.
5. Transfer to a large serving bowl or into a small bowl as an individual serving.