Ingredients
- 3 tablespoons (45 milliliters) olive oil, divided
- 1 pound (500 grams) zucchini noodles
- 1 pound (500 grams) large shrimp, peelded and deveined
- 3 tablespoons (45 milliliters) Garlic
- 1/2 teaspoon (2 milliliters) salt
- 1/4 teaspoon (1 milliliter) ground black pepper
- 3 tablespoons (45 milliliters) fresh lemon juice
- 1 tablespoon (15 milliliters) Parsley
- Grated Parmesan cheese
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Heat 1 tablespoon (15 mL) of the oil in large nonstick skillet on medium-high heat. Add zucchini noodles; cook and stir 1 to 2 minutes or just until heated through. Using tongs, remove noodles to serving platter; cover with foil to keep warm. Carefully wipe skillet clean.
- 2 Heat remaining 2 tablespoons (30 mL) oil in same skillet on medium-high heat. Add shrimp, Garlic Stir-In Paste, salt and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in lemon juice and Lightly Dried Parsley.
- 3 Serve shrimp scampi over zucchini noodles. Sprinkle with grated Parmesan cheese before serving, if desired.
