Shrimp Scampi and Zucchini

Valentines deserves a nice romantic meal, and a classic is Shrimp Scampi. It’s one of those meals that is quick and easy to make (20 minutes tops) and is packed with flavor. Since I’m eating carb-lite these days, I switched out my usual angel hair pasta with spiraled zucchini. I’ll post a link to the spiralizer.

One quick cooking cheat I have in my life is that if I don’t have a specific recipe, I just google what I want and add the word “Emril”. Emeril Lagasse’s recipes never fail me, even if I just use them as a foundation and add my own spin. So I googled “Shrimp Scampi Emril” and then took it from there.

An, easy meal even if your preparing it for yourself, even better if your sharing it with a special person. Happy Valentines to all of those in my life, this is my present to you!

INGREDIENTS

1 1/2 pounds peeled and deveined large (16/20 count) shrimp

2 teaspoons cajun seasoning

2 teaspoons olive oil

1/4 cup Irish butter

2 tablespoons minced garlic

2 tablespoons capers, crushed

1/2 cup dry white wine (I used my buttery chardonnay)

1/4 cup fresh lemon juice

1/4 teaspoon crushed red pepper

1/8 teaspoon freshly ground black pepper

1 thin zucchini per serving

Garlic powder

3 to 4 tablespoons chopped fresh parsley leaves

Grated Parmesan cheese, for serving

DIRECTIONS

Note: I’m cooking for 1, so I halved the recipe and de-thawed a dozen raw shrimp.

Toss the shrimp in a medium bowl with the Cajun seasoning. Cut off both ends of your zucchini and spiralize it. Remove excess moisture with a paper towel.

Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and then quickly turn the shrimp to the other side. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes longer. Season with the red pepper flake and crushed black pepper.

While the shrimp cooks, melt a tablespoon of butter in a skillet over medium high heat and toss in the the spiralized zucchini. Dust with a little garlic powder and fresh ground pepper to taste and toss. Cook to your desired tenderness.

Plate the zucchini, top with the shrimp mixture. Garnish with the Parmesan cheese parsley and serve hot. Pairs well with a dry white wine. I had my buttery chardonnay out, so I poured a chilled glass.