Valerie Bertinelli’s Shrimp Scampi Zoodles | Valerie’s Home Cooking | Food Network

Valerie gets a little extra helping of vegetables by swapping pasta for zucchini noodles in this classic seafood dish!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Shrimp Scampi Zoodles
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

6 cloves garlic
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons lemon zest (from 1 lemon)
4 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
Kosher salt
5 tablespoons unsalted butter
1 large shallot, cut into rings
1/2 cup white wine, such as Pinot Grigio
1/4 cup lemon juice (from 2 to 3 lemons)
6 large zucchini, spiralized into noodles
2 tablespoons chopped fresh chives
2 tablespoons chopped parsley

Directions

Grate 3 of the garlic cloves and add to a large bowl. Add the shrimp, lemon zest, 2 tablespoons of the olive oil, 1/2 teaspoon of the red pepper flakes and 1 teaspoon salt. Whisk to combine. Thinly slice the remaining 3 cloves of garlic and set aside.

Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of the butter. Once the butter melts, add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.

Turn the heat down to medium-low and add the remaining 2 tablespoons butter and 2 tablespoons olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.

Add the white wine, lemon juice and remaining 1/2 teaspoon red pepper flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.

Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.

Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

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Valerie Bertinelli’s Shrimp Scampi Zoodles | Valerie’s Home Cooking | Food Network

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