This was one of the reasons I chose to add the option of serving it over zoodles (zucchini noodles). I know that the butter and olive oil are heavy ingredients, but we’re talking authenticity here–not to mention FLAVOR–and even with both in the recipe, the scampi alone only clocks in at 360 calories. If shrimp scampi has seemed intimidating or complicated in the past, let me re-assure you that you’ll only need a handful of ingredients and 15 minutes! Just sauté shrimp in a combination of butter and olive oil with garlic, then add dry white wine to deglaze the pan, followed by lemon juice, lemon zest, and chopped fresh parsley. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. This recipe for “Uncle Vinny’s Shrimp Scampi,” as Liz calls it, is as authentic as can be, with garlicky shrimp and a white wine-butter sauce. Add the white wine and lemon juice to the pan. Season with salt and pepper, lemon zest, and sprinkle with parsley. Add the shrimp to a small skillet over medium high heat in a tbsp of olive oil. Remove lid, toss zoodles again, and cover for an additional two minutes. Every dish feels like an heirloom-special enough to make over and over for Sunday dinners with my family. Toss zoodles in olive oil and season well.
Shrimp scampi zoodles series#
Food From Our Ancestors: The Ultimate Italian Sunday Dinner is the first in Liz’s series of eCookbooks documenting the ethnic recipes of childhood, and it has a dozen truly mouthwatering, authentic Italian recipes that she has learned from her husband’s Italian family like this Shrimp Scampi with Pasta (or Zoodles), Eggplant Parmesan, Pasta e Fagiole, Sunday Gravy and more. So when she told me about her brand new eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner, I knew this book would welcome us readers into her extended Italian family. Liz cheers for me like I thought only my mother could, and cooks for me like my mom, too.
But I’ve come to expect nothing less from someone like her, who gives a quality hug and sends a thank you note for my thank you gift.
Whether you make it with real-deal pasta or go lighter with zoodles, that scampi sauce is luxurious-silky, garlicky, and even refreshing with lemon zest. Liz Della Croce, of, makes a killer shrimp scampi.
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