{"id":15484,"date":"2016-09-07T12:26:26","date_gmt":"2016-09-07T16:26:26","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15484"},"modified":"2019-06-25T14:08:40","modified_gmt":"2019-06-25T18:08:40","slug":"shrimp-scampi-pasta-zoodles-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/shrimp-scampi-pasta-zoodles-recipe\/","title":{"rendered":"Shrimp Scampi with Pasta or Zoodles"},"content":{"rendered":"

\"Authenticphoto by Alejandro Photography<\/a><\/em><\/p>\n

Liz Della Croce, of\u00a0TheLemonBowl.com<\/a>, makes a killer shrimp scampi. Whether you make\u00a0it with real-deal pasta or go lighter with zoodles, that scampi sauce is luxurious\u2014silky,\u00a0garlicky, and even\u00a0refreshing with lemon zest. But I\u2019ve come to expect nothing less from someone like her, who gives a quality\u00a0hug and sends a\u00a0thank you<\/em> note for my\u00a0thank you<\/em> gift. Liz cheers for me like I thought only my mother could, and cooks for me like my mom, too. She has an old school heart in there. So when she told me about her brand new eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner<\/a>, I knew this book would welcome us readers into her extended Italian family.<\/p>\n

\"Food<\/p>\n

That\u2019s exactly what Liz did here. It’s a have-a-seat-at-my-table<\/em> cookbook. Food From Our Ancestors: The Ultimate Italian Sunday Dinner<\/a> is the first in Liz\u2019s series of eCookbooks documenting the ethnic recipes of childhood, and it has a dozen truly mouthwatering, authentic Italian recipes<\/strong> that she has learned from her husband\u2019s Italian family\u00a0like this Shrimp Scampi with Pasta (or Zoodles),\u00a0Eggplant Parmesan, Pasta e Fagiole, Sunday Gravy and more. Every dish feels like an heirloom\u2014special enough to make over and over for Sunday dinners with my family.<\/p>\n

Shrimp Scampi with Pasta or Zoodles<\/h2>\n

This recipe for \u201cUncle Vinny\u2019s Shrimp Scampi,\u201d as Liz calls it, is as authentic as can be, with garlicky shrimp and a white wine-butter sauce. If shrimp scampi has seemed intimidating or complicated in the past, let me re-assure you that you\u2019ll only need a handful of ingredients and 15 minutes! Just saut\u00e9 shrimp in a combination of butter and olive oil with garlic, then add dry white wine to deglaze the pan, followed by lemon juice, lemon zest, and chopped fresh parsley. I know that the butter and olive oil are heavy ingredients, but we’re talking authenticity here–not to mention FLAVOR–and even with both in the recipe, the scampi alone only clocks in at 360 calories. This was one of the reasons I chose to add the option of serving it over zoodles (zucchini noodles). But some\u00a0Sunday dinners are worthy of\u00a0real deal shrimp scampi and\u00a0pasta, know what I mean?<\/p>\n

Enjoy!<\/p>\n

Order Food From Our Ancestors: The Ultimate Italian Sunday Dinner<\/a> by Liz Della Croce!<\/strong><\/p>\n

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4.25<\/span> from 4<\/span> votes<\/div><\/div>\n<\/div>\n

Shrimp Scampi with Pasta or Zoodles<\/h2>\n
<\/div>\n
This recipe is as authentic as can be, with garlicky shrimp and a white wine-butter sauce. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div>
Keyword: <\/span>scampi and pasta, scampi and zoodles, shrimp and pasta, shrimp and zoodles<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>360<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> pound<\/span> large raw shrimp<\/span> peeled and deveined<\/span><\/li>
  • \u00bc<\/span> cup<\/span> unsalted butter<\/span><\/li>
  • \u00bc<\/span> cup<\/span> olive oil<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • Pinch<\/span> of red pepper flakes<\/span><\/li>
  • \u00bc<\/span> cup<\/span> dry white wine<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> pepper<\/span><\/li>
  • 3<\/span> tablespoons<\/span> lemon juice<\/span><\/li>
  • 1<\/span> tablespoon<\/span> grated lemon zest<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped parsley<\/span><\/li>
  • OPTIONAL: 8 ounces dry pasta<\/span> like spaghetti, linguine, or angel hair OR 4 medium zucchini, spiralized (about 8 ounces each)<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • *If serving scampi over pasta (optional), boil pasta according to package instructions. If serving scampi over zucchini noodles, spiralize the zucchini.<\/div><\/li>
    • *To prepare zoodles (optional): In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add half of the noodles and cook, using tongs to toss occasionally, until the noodles are tender but not mushy, 3 to 5 minutes. Season with salt and pepper. Transfer the noodles to a plate. Add another teaspoon of oil to the pan and repeat the cooking process with the remaining zucchini noodles. Transfer to the plate and lightly tent with foil to keep warm while you prepare the shrimp scampi.<\/div><\/li>
    • Rinse the shrimp and pat dry; set aside.<\/div><\/li>
    • In a heavy frying pan, melt the butter and olive oil over medium heat. Lower the heat and add garlic and red pepper flakes. Cook over low heat, stirring occasionally, for 5 minutes<\/div><\/li>
    • Raise the heat to high and when oil is hot, add the shrimp. Cook, stirring frequently, until the shrimp are pink and opaque, about 3 minutes.<\/div><\/li>
    • Add the wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1 minute to let the alcohol burn off slightly.<\/div><\/li>
    • Remove the pan from heat. Add the salt, pepper, lemon juice, lemon zest, and chopped parsley.<\/div><\/li>
    • Return pan to high heat and cook for a minute or two until butter sauce is slightly thickened.<\/div><\/li>
    • Serve the shrimp scampi over your choice of pasta or zucchini noodles.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      Recipe slightly adapted from Food From Our Ancestors: The Ultimate Italian Sunday Dinner by Liz Della Croce. Reprinted with permission from the author.<\/span>
      <\/div>\nNutrition Information for Shrimp Scampi alone\u00a0<\/span>
      <\/div>\nNutrition Information for 1 serving Shrimp Scampi with 1 serving spaghetti (200-calorie serving of pasta\/2 ounces dry weight of pasta):
      Calories 560.2, Total Fat 28.5g, Sat Fat 9.5g, Carb 45.3g, Fiber 2.3g, Sugars 1.3g, Protein 30.5g<\/span>
      <\/div>\nNutrition Information for 1 serving Shrimp Scampi with 1 cup zoodles:
      Calories 398.8, Total Fat 28.2g, Sat Fat 9.5g, Sodium 772.3mg, Carb 10.4g, Fiber 2.6g, Sugars 6g, Protein 26.2g<\/span><\/div><\/div>\n

      Nutrition<\/h3>
      Calories: <\/span>360<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>3.3<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>23.5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>27.5<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>9.5<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>754.1<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>0.3<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      photo by Alejandro Photography Liz Della Croce, of\u00a0TheLemonBowl.com, makes a killer shrimp scampi. Whether you make\u00a0it with real-deal pasta or …<\/p>\n","protected":false},"author":3,"featured_media":15486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1158,1067],"tags":[1127,544,672],"class_list":["post-15484","post","type-post","status-publish","has-post-thumbnail","hentry","category-recipes","category-seafood","tag-italian","tag-pasta","tag-shrimp"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15484"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15484\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15486"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}