Cooking with Rachel: Shrimp Scampi with Zucchini Noodles

For those who know me, they know I LOVE to cook, so I figured why not share it with you guys!

This week I was sucked in and finally bought a spiralizer, which for those don't know, is a pretty cheap kitchen accessory that turns veggies into noodles. So far I love it! My first use of the spiralizer was this Shrimp Scampi with Zucchini Noodles from Just a Taste (credit to them for the ingredients and directions below.) 

I gotta say, it was DELICIOUS. The following is how to make it according to Just a Taste:


2 Tablespoons olive oil

1 pound jumbo shrimp, shelled and deveined

1 Tablespoon minced garlic

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup white wine 

2 Tablespoons freshly squeezed lemon juice

2 medium zucchini, cut into noodles 

Chopped parsley, for garnish 

DIRECTIONS from Just a Taste:

"Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1minute, stirring constantly. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately."

Rachel's Notes:

After I spiralized the zucchini I set all the noodles in a strainer and sprinkled with salt, then let them sit for 15 minutes. Zucchini is very watery and I didn't want all that water to leak out when cooking. After allowing noodles to sit for 15 minutes, squeeze the water out using paper towels... you may feel like you're squishing the noodles but THAT'S OK! I noticed since I did this, the noodles absorbed the wine and lemon perfectly!

I used chili powder instead of the crushed red pepper flakes and dusted the shrimp with it to give them a little bite.

For the wine I used a super cheap moscato because it's what I had laying around. To my surprise the sweetness actually worked perfectly with the lemon after cooking down and I'd use moscato when I make it again for sure!

I cooked the noodles for 3-4 minutes, not 2.


I loved this dish, it's healthy and light but still filling which is key because I'm a big eater! My boyfriend also gave it the thumbs up so its been man approved ladies!

Let me know your thoughts if you decide to give it a try, below is the finished product! Stay tuned for the next Cooking with Rachel!

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