Lemon Shrimp Scampi Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Lemon Shrimp Scampi

KITCHENAID(1)
Livingston: "Substituted lime for lemon and oregano for the ba…" Read More
17Ingredients
32Minutes
400Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 2 zucchini (large, approx. 8” x 2”)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 pound shrimp (26-30 count peeled, deveined, tail removed)
  • 1/2 cup shallot (finely chopped)
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white wine
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice (plus more for squeezing)
  • 1/2 cup heavy cream
  • 1/4 cup flat leaf parsley (chopped)
  • 2 tablespoons basil leaves (torn)
  • lemon wedges (Basil leaves)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Trim 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    Discover more recipes from KitchenAid

    NutritionView More

    Unlock full nutritional details with subscription

    400Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories400Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol220mg73%
    Sodium650mg27%
    Potassium650mg19%
    Protein25g49%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A30%
    Vitamin C80%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Livingston 9 months ago
    Substituted lime for lemon and oregano for the basil...lots of flavor, comes together very quickly...will make again

    PlanShop