Shrimp Scampi with Zucchini Noodles
My version of shrimp scampi replaces the wheat noodles and butter with zucchini noodles and good-for-you olive oil, making it anti-inflammatory, heart-healthy, and loaded with flavor.
In a large skillet over medium-high heat, warm 1/4 cup of olive oil. Add the shrimp, sprinkle with salt and pepper, and sauté until the shrimp is just pink, 2 to 3 minutes. Using a slotted spoon, move the shrimp to a bowl and cover to keep warm.
Reduce the heat to low and add the remaining 1/4 cup of olive oil, butter, and garlic. Cook the garlic, stirring frequently, until softened and very fragrant, about 3 minutes.
Whisk in the wine or stock, red pepper flakes, and lemon zest and juice. Increase the heat to medium-high and bring to a simmer. Remove the skillet from the heat as soon as the liquid simmers.
Add the zucchini noodles, shrimp, and parsley to the skillet and give everything a good toss so everything is coated in the sauce.
Divvy between individual serving bowls and serve immediately.