Shrimp Scampi with Zucchini Noodles

• 350 g raw Zucchini (12.3 oz raw)
• 9 g (3 cloves) Garlic
• 8 g raw Fresh parsley (2¼ tbsp chopped)
• 250 g raw Large raw shrimp, peeled (8.8 oz raw)
• 2 g Salt (⅓ tsp)
• 10 g Olive oil (¾ tbsp)
• 0.5 g Chili flakes (¼ tsp)
• 30 g Dry white wine (2 tbsp)
• 7 g Butter (½ tbsp)
• 20 g Lemon juice (1⅓ tbsp)
• 10 g Parmesan, grated (2 tbsp)
• 0.5 g Black pepper (¼ tsp)

You'll need: Spiralizer or vegetable peeler, Large frying pan, Tongs, Plate, Cutting board and knife, Paper towels.

Method

1. Make the zucchini noodles

   Spiralize the zucchini, or shave it into long ribbons with the peeler. Thinly slice the garlic and chop the parsley. Pat the shrimp dry with paper towels and season with half the salt.

   Shave the zucchini ribbons thin. Thick ones stay crunchy and watery in the middle.

2. Sear the shrimp

   Heat the olive oil in the large frying pan over medium-high heat. Add the shrimp in one layer and cook for 1–2 minutes a side, until pink and opaque all the way through (63°C / 145°F). Move them to the plate.

   Cook the shrimp in two batches if they don't fit in one layer. Crowded shrimp steam.

3. Build the scampi sauce

   Lower the heat to medium and fry the garlic and chili flakes for 1 minute, until fragrant. Pour in the wine and let it bubble for 1 minute, then stir in the butter and lemon juice until glossy.

   Pale gold garlic is sweet. Brown garlic is bitter, so keep the heat at medium.

4. Toss the noodles and shrimp

   Add the zucchini and the rest of the salt and toss for 1–2 minutes, until just warm and glossy. Return the shrimp, scatter over the parsley, parmesan and black pepper, and serve straight away.

   Stop while the zucchini still has some bite. Longer, and it goes soft and watery.

Swaps

• Zucchini → Spaghetti, 50 g dryThe classic scampi. Boil it first; about 160 kcal more.
• Dry white wine → Low-sodium chicken stock, same amountAlcohol-free, with a milder sauce.