Shrimp scampi is a truly underrated dish. It's salty, buttery and garlicky..what more could you ask for? Whether you like pasta or not, shrimp scampi can be subbed with zucchini noodles. As if this dish couldn't get any better. I spent a couple of years working at an Italian restaurant, savoring over the fragrant scampi dish, but this dish uses much less oil and uses chicken stock and butter to create a tastier broth.
1/2 cup defrosted frozen shrimp (I used Trader Joe's)
3 cloves garlic
2 tbsp butter
1/2 cup chicken stock, or vegetable stock
salt, pepper, crushed red pepper to taste
1 zucchini, spiralized into zoodles
Heat butter in a pan over medium heat, add garlic. Cook garlic for a few minutes and add the shrimp and seasoning. If the shrimp are already cooked, they only need a few minutes over the heat. Next, add the chicken stock and an extra tbsp of butter (or two). Simmer and turn the heat down. Add zucchini noodles, cook for 2 minutes. You don't want the zoodles to get soggy. Serve with a drizzle of fresh olive oil and lemon juice.