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Shrimp Scampi Style

Looking for a carb-free meal? Enjoy Shrimp Scampi-Style with Zoodles (zucchini noodles)! It’s delicious, beautiful and healthy!

 

If you are trying to ease your family into eating less carbs, or just want to add a vegetable to this dish – you can also combine freshly boiled pasta (I used fettucine here) with zoodles. Keep the zoodles raw as they will steam when tossed with the hot pasta.  I like to use a straight carving fork to twirl both together into a mound and then place it on each person’s plate.  We eat with our eyes first so this presentation makes everyone feel special and Jack complains less about the zucchini!

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Shrimp Scampi Style
This Shrimp Scampi-Style recipe comes together in minutes; making it perfect for a quick weeknight dinner. I use wild caught U.S. or Canadian shrimp only in our house. I think both the texture and flavor make it worth the little bit extra it costs. In this recipe I'm using jumbo shrimp which is about 16-20 shrimp per pound, I like a bigger shrimp that you need to cut in half to eat for this recipe but you can of course use a smaller size shrimp. Just remember to adjust your cooking time, shrimp cooks fast and can become rubbery if overcooked.
Course Main Dish
Cuisine Italian
Servings
Servings
Ingredients
  • 1 lb peeled & deviened jumbo shrimp about 16-20 per lb
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dried red chili flakes
  • 1/4 cup freshly squeezed lemon juice or white wine
  • 1 tsp garlic puree
  • 2 tbsp freshly chopped flat leaf parsley Italian
  • 1 1/4 cup chicken stock
  • 1 tsp arrowroot powder or corn starch
  • salt and freshly ground pepper
Optional Additions - you can add 1 or more of these optional ingredients
  • 1 can diced tomatoes drained
  • 1 bag baby spinach
  • Parmesan cheese for serving
Course Main Dish
Cuisine Italian
Servings
Servings
Ingredients
  • 1 lb peeled & deviened jumbo shrimp about 16-20 per lb
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dried red chili flakes
  • 1/4 cup freshly squeezed lemon juice or white wine
  • 1 tsp garlic puree
  • 2 tbsp freshly chopped flat leaf parsley Italian
  • 1 1/4 cup chicken stock
  • 1 tsp arrowroot powder or corn starch
  • salt and freshly ground pepper
Optional Additions - you can add 1 or more of these optional ingredients
  • 1 can diced tomatoes drained
  • 1 bag baby spinach
  • Parmesan cheese for serving
Instructions
  1. In a small glass or small bowl, mix together your arrowroot powder with 1/4 cup of chicken stock. Set aside.
  2. Heat up a stainless steel fry pan (I used a 12-inch pan) or saute pan on medium-high heat. You want your pan to be big enough that you can brown all your shrimp at once in a single layer without smashing together.
  3. When your pan is heated, add your extra virgin olive oil and butter and let it melt. Place your shrimp in your hot pan allowing there to be a bit of room between each one. Sprinkle with a small amount of salt and freshly ground pepper. Cook your shrimp until you notice that it is becoming opaque (or white/pink) from the raw translucent color up the shrimp.
  4. Turn all your shrimp over and add your garlic puree into the pan as well. Once the shrimp have cooked, about 2 minutes on the first side and 1 minute on the second side, remove the shrimp from the pan but leave the liquid and garlic in.
  5. Add your lemon juice (or white wine) and start scraping any bits of caramelized bits into the pan as they loosen from the sides. Keep your heat on medium-high and add your remaining 1 cup of chicken stock, dried red chili flakes and simmer for about 4 minutes. If you are adding diced tomatoes and-or baby spinach, add it now and simmer for about 4 minutes. Return the shrimp to the sauce and drizzle your arrowroot liquid in and simmer for 1-2 more minutes. The arrowroot will thicken the sauce just a tiny bit as it is supposed to be a "brothy" style sauce. Add your freshly chopped parsley and adjust seasoning with salt, pepper and even a squeeze of lemon juice.
  6. Serve immediately with hot pasta or zoodles. You can even serve it with my Quinoa Pilaf (see recipe under grains) or mashed potatoes. © 2015 THE HUNGRY FAMILY
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