Shrimp Scampi with Zoodles (serves 4)

Shrimp scampi with zoodles.jpg

Ingredients

·       4 medium zucchini

·       1.5 lb (approx 30) raw shrimp, peeled and deveined

·       2 tbsp olive oil

·       4 garlic cloves, finely chopped

·       2 tbsp ghee

·       1 lemon, juice and zest

·       1/4 cup chicken broth

·       1/4 cup chopped parsley

·       pinch of red pepper flakes

·       salt and pepper, to taste

Instructions

 1.       After washing and cutting off the ends of the zucchini, use a spiralizer to make the zucchini pasta. Then, set aside.

2.       Over medium-high heat, heat the oil in a large pan. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.

3.       Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use tongs to remove the shrimp to a plate.

4.       Add the ghee, lemon juice and zest, red pepper flakes and chicken stock to the pan. Bring to a simmer for 2-3 minutes while stirring.

5.       Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Enjoy immediately.


Chef Shawn Gagne, 603.377.0688

www.smallpotatoespersonalchef.com

 

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