- 6 oz pasta noodles ( I used spaghetti)
- 2 large zucchini spiralized
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 lb raw shrimp, peeled with tails removed and patted dry
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon old bay seasoning totally optional, but i like the extra heat and flavor
- 1/2 tablespoon olive oil
- 1/4 cup chicken or vegetable stock
- 3 tablespoon white wine
- 2 tablespoon fresh lemon juice
I like to marinade the shrimp ahead of time because I think this adds more
flavor to the dish. Add raw shrimp (make sure they are patted dry) to a bowl
and then also add salt, pepper, red pepper flakes and old bay seasoning and
olive oil. Mix well and let the mixture sit in the fridge.
In a large pot cook pasta until al dente.
Meanwhile spiralize your zucchini and set aside. I like a simple hand held
spiralizer like this one, I have a more expensive one, but always reach for the hand
held, for easy clean up and speed.
Now, in a large saute pan, heat butter over medium heat. Add garlic and saute
until fragrant. Add shrimp and saute shrimp and garlic until the shrimp is pink
on both sides, about 3-4 minutes.
Add chicken stock, wine and lemon juice to the pan and let the mixture cook for a
few minutes. Then add spiralized zucchini to the pan, mix and remove from heat.
Drain the pasta, add to the pan, mix well and serve immediately. Add a sprinkle of
parm cheese as desired.
Some Fresh Tips for Making Shrimp Scampi Pasta
Here are a few new tricks to elevate your recipe.
- Preheat your pan properly: Start with a skillet over medium to medium high heat. Let the pan warm before adding butter and olive oil; this prevents sticking and helps the garlic bloom without burning.
- Layer flavors thoughtfully: Begin by toasting minced garlic and red pepper flakes in the oil, then deglaze with a splash of dry white wine such as pinot grigio. Let the alcohol evaporate before adding shrimp. This lets the garlic and red pepper flakes infuse both oil and wine. More flavor!
- Watch shrimp closely: They cook fast! Toss them just until they turn pink, then promptly remove to avoid chewy shrimp. Let the residual heat in the pan finish them off gently.
- Enrich the sauce without adding too much fat: After removing shrimp, add a splash of wine or broth, then swirl in a modest knob of butter or a splash of extra virgin olive oil. This boosts richness without overdoing the saturated fat.
- Finish with fresh acidity: A squeeze of bright lemon juice or a handful of chopped parsley cut through the buttery sauce, offering vivid contrast, especially if you're serving shrimp recipes over zucchini or pasta.
- Keep pasta water starchy: Save ¼ cup of pasta cooking water and stir it in at the end. It helps the sauce cling to pasta and the zucchini just right.
