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Delishar

Shrimp & Scallop Scrampi Zoodles

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Servings: 4
Ingredients Method Notes

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

Method
 

  1. Season prawn and bay scallops with salt and pepper.
  2. Heat pan n medium high, add olive oil
  3. When oil is hot, add shrimp and scallops, and cook for 2-3 minutes or until cooked through.
  4. Remove and set aside.
  5. In the same pan, add melt butter.
  6. Saute shallot and garlic until fragrant and add chilli flakes.
  7. Saute for another 30 seconds, then deglaze pan with white wine/stock.
  8. Add lemon zest, bring to boil, lower heat to a simmer and allow to simmer for 2 minutes.
  9. Then add in parmesan cheese to thicken sauce, then add in shrimp and scallops.
  10. Toss to combine, season to taste, and remove from heat.
  11. Stir in lemon juice and 1 tbsp chopped parsley.
  12. 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.