Shrimp Scampi with Zucchini Noodles

Ingredients

Instructions

1. 1

   PREPARE INGREDIENTS: Pat shrimp completely dry with paper towels - wet shrimp will steam instead of sear. Season lightly with salt and pepper. Have all other ingredients measured and ready as this dish comes together quickly. If your zucchini noodles are wet, spread them on paper towels to absorb excess moisture.

2. 2

   COOK THE SHRIMP: Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer, leaving space between each one. Cook undisturbed 1-2 minutes until the bottom is pink and golden. Flip and cook 1 minute more until just cooked through - the shrimp should form a 'C' shape, not a tight 'O' (that means overcooked). Transfer to a plate immediately.

3. 3

   BUILD THE SCAMPI SAUCE: Reduce heat to medium. Add butter to the same skillet. Once melted and foaming, add minced garlic and cook 30-45 seconds, stirring constantly, until fragrant but not browned - burnt garlic turns bitter. This is the flavor base of your dish.

4. 4

   ADD THE WINE: Pour in the white wine and lemon juice. Increase heat to medium-high and let it bubble vigorously for 2-3 minutes, scraping up any browned bits from the bottom of the pan. The sauce should reduce by about half and become slightly syrupy.

5. 5

   COOK THE ZOODLES: Add the spiralized zucchini to the pan. Toss constantly with tongs for 2-3 minutes until just tender but still with a slight bite - zucchini continues cooking from residual heat. Don't overcook or they'll become watery and mushy. Season with a pinch of salt.

6. 6

   FINISH AND SERVE: Return the shrimp to the pan along with any accumulated juices. Add red pepper flakes and most of the parsley. Toss everything together for 30 seconds just to warm through. Remove from heat immediately. Divide among warm bowls, garnish with remaining parsley and grated parmesan if using. Serve immediately - this dish doesn't hold well.