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Shrimp & Scallop Scrampi Zoodles
Delishar
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Servings
4
Ingredients
2
large zucchini
spiralized or shredded into noodles
16
large shrimp
shelled and cleaned
1
cup
bay scallops
about 24 pcs, thawed if frozen
5
cloves
garlic
minced
1
shallot
minced
Red pepper flakes
to taste (optional)
1/2
cup
120ml white wine / chicken stock / seafood stock
Juice of 1 lemon
about 2 tbsp
Zest of 1 lemon
1/4
cup
parmesan cheese
Salt and pepper to taste
1
tbsp
chopped parsley
Additional chopped parsley to garnish
Instructions
Season prawn and bay scallops with salt and pepper.
Heat pan n medium high, add olive oil
When oil is hot, add shrimp and scallops, and cook for 2-3 minutes or until cooked through.
Remove and set aside.
In the same pan, add melt butter.
Saute shallot and garlic until fragrant and add chilli flakes.
Saute for another 30 seconds, then deglaze pan with white wine/stock.
Add lemon zest, bring to boil, lower heat to a simmer and allow to simmer for 2 minutes.
Then add in parmesan cheese to thicken sauce, then add in shrimp and scallops.
Toss to combine, season to taste, and remove from heat.
Stir in lemon juice and 1 tbsp chopped parsley.
Plate zoodles on serving plate and pour sauce, shrimp & scallops over zoodles.
Notes
You can toss your zucchini noodles in the sauce if you like it soften. We like it raw for a little more crunch.