recipe of the month for January 2020

Recipe By:MCabrera75
“We love shrimp scampi, but have decided to cut back where we can on heavy carbs.
This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!”


  • 1 1/2 pounds zucchini
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 lemon, juiced
  • 1 pound large shrimp, peeled and deveined
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, or to taste
  • 2 tablespoons grated Parmesan cheese, or to taste (optional)


  1. Make zucchini noodles using a spiralizer or julienne peeler.
  2. Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes.
  3. Add minced garlic; cook until golden, about 2 minutes.
  4. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper.
  5. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
  6. Stir zucchini noodles into skillet. Season with salt and black pepper.
  7. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

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