SHRIMP SCAMPI ZOODLES (GLUTEN FREE

SHRIMP SCAMPI By IVEY LEIDY @ LIVINGWITHIVEY Zoodles

KENT ANDERSON @ KILOCONTENT

FOR THE SHRIMP: 1 LB. LARGE SHRIMP (12-15 SHRIMP), PEELED, CLEANED, AND DEVEINED 2 TBSP. OLIVE OIL JUICE OF 1 LEMON 2 CLOVES GARLIC, MINCED A LARGE HANDFUL OF PARSLEY SPLASH OF DRY WHITE WINE (OR WHITE WINE VINEGAR)

INGREDIENTS

FOR THE TOMATO SAUCE: 2 PINTS OF GRAPE OR CHERRY TOMATOES, SLICED IN HALF 2 LARGE SHALLOTS, MINCED 4 TBSP. BASIL, CHOPPED 1 TBSP. DRIED OREGANO 1 CLOVE GARLIC, MINCED 4 TBSP. OLIVE OIL, DIVIDED INTO TWO PARTS (FOR STEPS 1 AND 3) 1 TBSP. BALSAMIC VINEGAR SALT AND PEPPER TO TASTE

F O R T H E ZO O D L E S : (ZUCCHINI NOODLES) 3 LARGE ZUCCHINI, SPIRALIZED AND TRIMMED INTO SPAGHETTI LENGTH 2 TBSP. OLIVE OIL

METHOD

TOMATO SAUCE • Heat 2 tablespoons of olive oil in a large lidded sauté pan over medium heat. Add garlic and shallots and stir frequently until fragrant. Let cook for about 2 minutes. • Add basil and oregano and stir for another minute. • Add tomatoes and the remainder of the olive oil, give it a quick stir, and cover it with the lid. Cook on low or simmer for 5 minutes, stirring it periodically. • Finish with a splash of balsamic vinegar and pinch of salt and pepper.

ZO O D L E S • While the tomato sauce simmers, add olive oil to a large skillet over medium heat. • Flash-sauté the zoodles for 1 minute, flipping frequently using tongs to ensure the zoodles are al dente. • Place the zoodles in a colander while you cook the shrimp (don’t worry, they will heat up once you plate them with the sauce and shrimp).

SHRIMP SCAMPI • Add 2 tablespoons of olive oil to a large skillet over medium to high heat. • Add shrimp; season with salt and pepper. • Cook for 3 minutes on one side. • Flip the shrimp and stir in your lemon juice, parsley, and two minced garlic cloves. • Cook for another 3 minutes. • Finish with a splash of white wine.