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Shrimp & Scallop Scrampi Zoodles

Delishar
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.