Shrimp Scampi Zucchini Noodle Bake Recipe
Photo: Lauren Grier
Serves 4
Ingredients
If you have a spiralizer, use the fettuccini-style blade. If you use a thicker cut, you will need to adjust the cooking time.
6 Tbsp. unsalted butter, divided
4 Tbsp. olive oil, divided
1/2 cup diced shallot
3/4 tsp. kosher salt, divided
3/4 tsp. ground pepper, divided
3 cloves garlic, minced
1 pound shrimp, peeled, deveined
1/2 cup white wine
2 Tbsp. fresh lemon juice
1/2 tsp. lemon pepper, divided
1/3 cup chopped parsley
1 cup panko
6 cups zucchini noodles, about 2 medium zucchini
Directions
Preheat the oven to 400°.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add 2 tablespoons of olive oil, the shallot, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Sauté until the shallots have softened, or about 3 minutes. Add the garlic and sauté for 30 seconds. Meanwhile, season the shrimp with 1/2 teaspoon of kosher salt and 1/2 teaspoon of ground pepper. Add the shrimp to the skillet and cook for about 1 minute per side. Remove the shrimp from the skillet and set it aside. In the same skillet, add the wine and the lemon juice. Bring the skillet to a slight simmer. Add the remaining 2 tablespoons of butter, 2 tablespoons of olive oil and 1/4 teaspoon of lemon pepper to the skillet. Once the butter has melted, add the shrimp back to the skillet. Remove the skillet from the heat and toss the shrimp with parsley.
In a small skillet, melt 2 tablespoons of butter. Add the panko and remaining 1/4 teaspoon of lemon pepper and stir to combine. Remove the skillet from the heat and set it aside to cool slightly.
Spray a 13- x 9-inch baking dish with nonstick cooking spray. In a large bowl, add the zucchini noodles. Pour the shrimp-scampi mixture into the bowl and gently toss. Pour the mixture into the prepared baking dish. Top the shrimp and noodle mixture with the lemon-pepper panko.
Bake the dish for about 15 minutes, or until the panko is golden-brown on top. Remove the dish from the oven and serve immediately.
From Modern Comfort Cooking by Lauren Grier, Page Street Publishing 2017.
Ingredients
If you have a spiralizer, use the fettuccini-style blade. If you use a thicker cut, you will need to adjust the cooking time.
Directions
Preheat the oven to 400°.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add 2 tablespoons of olive oil, the shallot, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Sauté until the shallots have softened, or about 3 minutes. Add the garlic and sauté for 30 seconds. Meanwhile, season the shrimp with 1/2 teaspoon of kosher salt and 1/2 teaspoon of ground pepper. Add the shrimp to the skillet and cook for about 1 minute per side. Remove the shrimp from the skillet and set it aside. In the same skillet, add the wine and the lemon juice. Bring the skillet to a slight simmer. Add the remaining 2 tablespoons of butter, 2 tablespoons of olive oil and 1/4 teaspoon of lemon pepper to the skillet. Once the butter has melted, add the shrimp back to the skillet. Remove the skillet from the heat and toss the shrimp with parsley.
In a small skillet, melt 2 tablespoons of butter. Add the panko and remaining 1/4 teaspoon of lemon pepper and stir to combine. Remove the skillet from the heat and set it aside to cool slightly.
Spray a 13- x 9-inch baking dish with nonstick cooking spray. In a large bowl, add the zucchini noodles. Pour the shrimp-scampi mixture into the bowl and gently toss. Pour the mixture into the prepared baking dish. Top the shrimp and noodle mixture with the lemon-pepper panko.
Bake the dish for about 15 minutes, or until the panko is golden-brown on top. Remove the dish from the oven and serve immediately.
From Modern Comfort Cooking by Lauren Grier, Page Street Publishing 2017.
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