Shrimp Scampi with Yellow-Squash Noodles
Recipe GLPR84828af4513679
A light and elegant seafood dish featuring tender shrimp cooked in garlic-infused butter and olive oil, served over delicate spiralized yellow-squash noodles. This quick, 20-minute meal is naturally gluten-free and offers a fresh, zesty flavor profile with a touch of red pepper heat and bright lemon.
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Ingredients
2 tablespoons Extra-virgin olive oil
1 pound Large shrimp, peeled and deveined
Kosher salt
2 tablespoons Unsalted butter
3 Garlic cloves, minced
pinch Red-pepper flakes
2 medium Yellow squashes, trimmed and spiralized
1 tablespoon Fresh lemon juice
2 tablespoons Chopped fresh flat-leaf parsley
Directions
Using a spiralizer or vegetable peeler, trim the ends of the yellow squashes and cut them lengthwise into thin noodles about ¼ inch thick. Set aside in a colander and sprinkle lightly with kosher salt to draw out excess moisture.
Pat the peeled and deveined shrimp dry with paper towels and season both sides generously with kosher salt. This helps them develop a better sear.
Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the shrimp in a single layer and cook for 2 minutes without stirring.
Flip the shrimp and cook for another 1–2 minutes until the underside turns pink. The shrimp should reach an internal temperature of 145°F or show an opaque, pink appearance throughout. Transfer the cooked shrimp to a clean plate.
Reduce heat to medium. Add the unsalted butter to the same skillet, then add the minced garlic and red-pepper flakes. Sauté for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
Add the spiralized squash noodles to the skillet and toss gently with the garlic-butter mixture. Cook for 2–3 minutes, stirring occasionally, until the noodles are tender but still retain a slight bite.
Return the cooked shrimp to the skillet and drizzle with fresh lemon juice. Gently toss everything together to combine, then divide among four serving bowls.
Top each portion with chopped fresh flat-leaf parsley and serve immediately.
