Creamy Shrimp Scampi
Maybe it’s just me, but I LOVE daylight savings time! The longer days and extra sunshine more than makeup for the one hour of missed sleep! It’s not warm here in Kentucky, yet, but Spring is imminent and I just love that!
Warm(er) weather always beckons me to make bright food! I also like seafood more in the warmer seasons! It’s just so light, refreshing, and delicious!
Creamy Shrimp Scampi
Servings: 4 Prep: 10 min Cook: 20 min Total: 30 min Difficulty: Easy Print This
Ingredients
1 lb shrimp, peeled and deveined
2 tbsp avocado oil
3 tbsp butter
4 garlic cloves, minced
1/2 cup heavy cream
1/4 tsp lemon juice
pinch of salt
1 tbsp parmesan cheese
20 oz zucchini noodles
3 tbsp chicken stock (or water, if needed)
Directions
1 In skillet over MED heat, add 1 tbsp butter and 1 tbsp oil. Cook shrimp until they are no longer heat. Remove to plate and set aside.
2 Add I clove minced garlic and zucchini noodles to skillet. Cook until noodles are soft. Remove to plate and set aside.
3 Add remaining butter and oil to skillet. Add rest of garlic and sauce 1-2 minutes.
4 Add heavy cream and stir continuously to prevent burning.
5 Add lemon juice , salt, and parmesan cheese, stirring to combine. If necessary, use chicken stock (or water) to thin out the sauce.
6 Toss noodles in sauce. Top with shrimp. Garnish with fresh parsley, parmesan cheese, and lemon wedge.
Notes
This recipe moves really quickly! Make sure to have you mis en place (everything in place) before you get cooking!