Lime Cilantro Shrimp Scampi | Wild Fork

LET'S GET COOKING!

1. Start by preparing your ingredients: remove the defrosted shrimp from the package and pat dry. Make zucchini noodles with a spiralizer, julienne vegetable peeler, or by slicing the zucchini into very thin strips. Alternatively, you often can purchase premade zucchini noodles in your produce section. Mince the garlic, zest 2 limes, and finely chop your cilantro.

2. Heat a large pot of generously salted water to a boil, add the spaghetti and cook according to the package instructions for al dente. Thirty seconds before the pasta is done cooking, add the zucchini noodles. Remove half a cup of the pasta water and reserve for later. Cook for the remaining thirty seconds, and then drain the spaghetti and zucchini noodles.

3. To a large skillet over medium-high heat, add the olive oil and minced garlic, and sauté until the garlic is fragrant, about 2 minutes. Add the shrimp, red pepper flake, and ½ teaspoon of salt to the pan. Cook the shrimp until browned and opaque, about 2-3 minutes per side (be careful not to overcook).

4. Remove the cooked shrimp from the pan, and add the white wine. Let it simmer and reduce by half, about 3-4 minutes.

5. Add the butter, lime juice, lime zest, 1½ tsps salt, pepper, and ¼ cup of the reserved pasta water (you can add more water later if needed) to the pan. Bring the liquid to a simmer and let the butter melt, about 2 minutes. Turn off the heat.

6. Add the drained pasta and zucchini noodles, reserved shrimp, and fresh cilantro to the pan, and toss everything together. Taste and season with more salt, pepper, or lime juice if desired. If you want it saucier, add a little more of the reserved pasta water.

7. Serve immediately garnished with grated parmesan.