Bring to a simmer stir in zucchini noodles until well combined, about 1-2 minutes. Stir in chicken stock and lemon juice season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes. Add shrimp, garlic and red pepper flakes.
To serve, plate your pasta, then spoon shrimp and sauce over top, add fresh chopped parsley and parmesan cheese. Melt butter in a large skillet over medium high heat. Butter, and squeeze in juice of ½ a lemon- less if you don’t like much lemon flavor. Bring to a simmer, and cook 2-3 minutes, until the liquid reduces and the shrimp is cooked through. Cook 2-3 minutes on one side, then flip and cook 1-2 minutes more, until shrimp are starting to turn pink.Īdd the pasta water, and red pepper flakes. Saute for about one minute.Īdd shrimp to the pan, and season with salt and pepper. Meanwhile, heat olive oil over medium heat for 1-2 minutes, then add garlic. Be sure to reserve ⅓ cup of the pasta water after cooking.
Delicious recipes with shrimp free#
I tend to exclude the lemon as I don’t like it with my food – feel free to adjust to your tastes. I also love to make this shrimp scampi with any leftovers from a shrimp ring if we have company over. For this recipe in particular you can even use pre-cooked frozen, devained shrimp if you don’t want to deal with the fresh kind. Shrimp and other seafood can be intimidating for people to cook with, but it doesn’t need to be. This easy dish has three of our favorite things: pasta, garlic and shrimp! Looking for some pre-cooked shrimp recipes? With tender garlic shrimp on a bed of soft pasta, this simple shrimp scampi recipe makes the ultimate weeknight dinner comfort food.
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