Shrimp Scampi Pasta with Zucchini Noodles
Ingredients
The shrimp
-
1
pound
large shrimp, preferably Key West Pinks
-
⅓
cup
extra virgin olive oil
-
4
large cloves
garlic
-
to taste
kosher salt and freshly ground black pepper
The vegetables
The pasta
-
1
12-ounce package
DeLallo Organic Whole Wheat Linguine
The sauce
-
3
tablespoons
butter
-
1
lemon
zested and juiced (about 3 tablespoons of juice)
-
1
teaspoon
red chili flakes
-
½
cup
grated Parmesan cheese
-
¼
cup
fresh chopped Italian parsley
Instructions
- Rinse, devein, and remove the tails from the shrimp, then season with olive oil, garlic, salt, and pepper.
- Trim the ends of the zucchini and spiralize them into noodles.
- Boil water, add salt, and cook the linguine until al dente, reserving some pasta water.
- In a skillet, heat olive oil, cook the shrimp until opaque, then set aside.
- In the same skillet, melt butter, add garlic, lemon zest, lemon juice, red chili flakes, and reserved pasta water.
- Blanch the zucchini noodles in the pasta water for a minute, then combine with the sauce, linguine, and shrimp.
- Toss everything together and serve topped with Parmesan and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
521
Total fat
22g
Total carbohydrates
52g
Total protein
28g
Sodium
783mg
Cholesterol
213mg
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