Retha’s Shrimp-Scampi Zoodles
Recipe Makes 4 Servings
This traditional shrimp scampi made into a low-carb dish with zucchini noodles is so scrumptious and easy to make. You can choose any variety of meats or have it as a veggie dish with mushrooms and grated parmesan cheese as your toppings.
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup chicken stock (Simply Organic-fat free)
2 cups of Baby Bella mushrooms
1 medium onion
Juice of 1 freshly squeezed lemon
Sea salt and fresh lemon pepper, to taste
3 pounds (8 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
1. Melt butter in a large skillet over medium-high heat. Add shrimp, onions, mushrooms, garlic, and red pepper flakes. Cook, stirring occasionally, until shrimp is pink, about 5 minutes.
2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 3 minutes (to avoid them being mushy).
3. Serve immediately, garnished with Parmesan and parsley, if desired.
If you try the recipe please send me a pic and use the hashtag #cookingwithretha👩🏾🍳