No doubt key west pinks are one of the most popular shrimp we carry. As a result we have sourced this delicious recipe to give you a great option to highlight their delicious flavor.
Lemon Shrimp Scampi
Rated 5.0 stars by 1 users
Servings
4
Calories
400
Ingredients
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2 zucchini
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1 Tbsp. olive oil
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1/4 tsp. kosher salt
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1/4 tsp. pepper
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2 Tbsp. olive oil
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1 lb. shrimp 31 - 35 Peeled and deveined
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1/2 cup shallot
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1 tsp. minced fresh garlic
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1/2 tsp. kosher salt
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1/4 tsp. pepper
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1/2 cup dry white wine
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1 Tbsp. lemon zest
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1 Tbsp. fresh lemon juice
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1/2 cup heavy cream
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1/4 cup flat leaf parsley
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2 Tbsp. basil leaves
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lemon wedges
Directions
Rim the ends off zucchini and cut to fit spiralizer attachment. Use kitchen shears or a knife to cut zucchini noodles into desired lengths. Store in refrigerator until ready to use.
Heat a large skillet (12 inch or larger) over medium-high heat. Add 2 tablespoons oil to pan, then add shrimp, shallots, garlic, salt and pepper. Stir, cooking shrimp for about 1 minute or until just pink and opaque on the outside (not cooked all the way through.)Use tongs to remove shrimp to a plate, cover to keep warm. Continue stirring and cooking the shallots and garlic for 1 minute. Add wine to pan and bring to simmer, reducing by half, 1-2 minutes. Add lemon zest, 1 tablespoon lemon juice and cream to pan, bring to simmer and cook until slightly thickened, 1-2 minutes.
Heat another large skillet (12-inch or larger) over medium heat and add 1 tablespoon olive oil. Add zucchini noodles and sprinkle with salt and pepper.Cook the zucchini noodles while tossing with tongs for 2-‐3 minutes or until slightly softened and just starting to release some juices.
Add shrimp back to the cream sauce and cook for 2-‐3 minutes or until cooked through. Stir in parsley and squeeze in about 1 teaspoon lemon juice.
Divide the zucchini noodles evenly among 4 bowls and top with shrimp and sauce. Sprinkle each with torn basil. Garnish, if desired, with lemon wedges and basil leaves. Serve immediately.
