Free Recipe, Mediterranean One-Pot
Shrimp Scallop Zoodles
Makes 4 servings
Dive into a sea of flavor with tender shrimp, succulent scallops, and zesty zucchini noodles swirling together in a delicious dance! It’s like a beachside getaway in every forkful—fresh, light, and oh-so-satisfying!
INGREDIENTS
1 pound peeled and deveined raw shrimp (16 to 20 per pound), tails left on, if desired
4 to 6 medium zucchini (2 1/4 to 2 1/2 pounds), trimmed
2 tablespoons butter
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
½ teaspoon salt, divided
cup dry white wine
1 tablespoon lemon juice
¼ cup chopped fresh parsley
¼ teaspoon ground pepper
¼ cup grated Parmesan cheese
Lemon wedges for serving
INSTRUCTIONS
1. Cut zucchini lengthwise into thin strips or strands with a spiral cutter or peeler. Toss
zucchini noodles with 1/4 teaspoon salt in a colander.
2. After draining for 15–30 minutes, gently compress extra liquid.
3. In a large skillet, melt butter and 1 tablespoon oil on medium-high. Stir in
garlic for 30 seconds.
4. Carefully add wine and simmer. Shrimp should be pink and just cooked through
after 3–4 minutes of stirring. Stir in lemon juice, parsley, pepper, and 1/4 teaspoon
salt after removing from heat. Reserve in a big basin.
5. Over medium-high heat, heat the remaining 1 tablespoon oil in the skillet.
Toss zucchini gently until heated, 3 minutes.
6. Mix the shrimp mixture with the zucchini carefully. Top with Parmesan and lemon
juice.
