Skinny Shrimp Scampi Recipe

Ingredients

• 3 tablespoons of butter
• 1 tablespoon olive oil
• 3 cloves of garlic (minced)
• 1 lb. 453 grams extra large shrimp (26-30 per pound), deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley (chopped)
• 1 teaspoon olive oil
• 4 medium-size zucchini (spiralized)
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup fresh dill (chopped)
• 1/4 cup feta cheese (crumbled)

Instructions

1. 1

   To cook the shrimp: Heat butter and vegetable oil in a large skillet over medium heat. Add in the garlic and cook, stirring often, until lightly browned, 30 seconds or so. Add in the lemon juice and zest and cook until it comes to a boil.

2. 2

   Add in the shrimp. Season with salt and pepper. Each shrimp should be in contact with the bottom of your skillet. If your pan is not large enough, cook them in smaller batches. Cook 2 minutes on each side.

3. 3

   At the last minute, sprinkle shrimp with chopped parsley. Transfer shrimp onto a plate. Do not turn the heat off and do not wash the pan (we will use the same skillet to cook the zoodles).

4. 4

   To cook the zucchini noodles: Heat oil in the same skillet over medium heat. Add in the spiralized zucchini and salt and pepper. Cook, stirring often, until zoodles are softened to your liking. I like mine cooked for 7-8 minutes.

5. 5

   Turn the heat off. Add in the cooked shrimp, fresh dill, and feta cheese in the pan. Give it a gentle toss.

6. 6

   Taste for seasoning and add in if necessary. Serve.