Shrimp & Scallop Scrampi Zoodles
What's zoodle? It's zucchini spiralized or shredded into noodles, making this a low-carb meal with twice the fun, and half the guilt! Served with sautéed shrimp & bay scallops, and dressed in white wine sauce; this meal won the hearts of everyone at home!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large zucchini (spiralized or shredded into noodles)
- 16 large shrimp (shelled and cleaned)
- 1 cup bay scallops (about 24 pcs, thawed if frozen)
- 5 cloves garlic (minced)
- 1 shallot (minced)
- Red pepper flakes (to taste (optional))
- 1/2 cup 120ml white wine / chicken stock / seafood stock
- Juice of 1 lemon (about 2 tbsp)
- Zest of 1 lemon
- 1/4 cup parmesan cheese
- Salt and pepper to taste
- 1 tbsp chopped parsley
- Additional chopped parsley to garnish
Instructions
- 1
Season prawn and bay scallops with salt and pepper.
- 2
Heat pan n medium high, add olive oil
- 3
When oil is hot, add shrimp and scallops, and cook for 2-3 minutes or until cooked through.
- 4
Remove and set aside.
- 5
In the same pan, add melt butter.
- 6
Saute shallot and garlic until fragrant and add chilli flakes.
- 7
Saute for another 30 seconds, then deglaze pan with white wine/stock.
- 8
Add lemon zest, bring to boil, lower heat to a simmer and allow to simmer for 2 minutes.
- 9
Then add in parmesan cheese to thicken sauce, then add in shrimp and scallops.
- 10
Toss to combine, season to taste, and remove from heat.
- 11
Stir in lemon juice and 1 tbsp chopped parsley.
- 12
Plate zoodles on serving plate and pour sauce, shrimp & scallops over zoodles.