littlez of shrimp scampi zoodles
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hey PCBs in some and today I'm back for
our noodle series we're continuing with
our shrimp scampi zoodles in my first
noodle series video the pad thai I gave
you guys a choose your adventure and for
some reason the zoodles the shrimp
scampi zoodles got a lot of votes but
other ones kept getting more so I
thought you know what I'm gonna stop
teasing you guys with this
choose-your-own-adventure thing and just
make the shrimp scampi zoodles if you
guys are excited to see more of my
noodle series be sure to hit that
subscribe button and don't forget to
give this video a thumbs up if you just
love noodles alright guys let's go ahead
and start by marinating our shrimp so
here i'm starting with half a pound of
shrimp the shrimp I have here is about
medium size it's let's see it's 31 to 40
per pound I like to get a little bit
bigger so like 26 to 30 per pound
shrimps per pound is like the sweet spot
but they didn't have any of those larger
ones available so I had to get these but
it'll totally be fine so to marinate our
shrimp I have two cloves of minced
garlic 1 tablespoon of freshly chopped
parsley to give it that herbaceous
flavor half a teaspoon of kosher salt a
little bit of black pepper a drizzle of
olive oil and mix mix mix I just want to
mix this until each shrimp is coated
with olive oil the garlic and parsley
one more thing that I forgot to mention
to you guys is that I bought this shrimp
frozen and it's really convenient
because it's already peeled and deveined
if you guys want to get fresh shrimp
just be sure to peel it leave the tail
on and then cut it down the middle so
you clean out all the guts so now I'm
gonna let the shrimp marinate for about
ten minutes while we work on our zoodles
so here I have my zucchinis typically I
use one zucchini per person that's such
a great way to kind of sneak in veggies
today I'm using three because one for me
one for me and one for you so here I
have my zoo de leur makes a lot of
noises I got this at Target and it's
super convenient because it's just a
handheld one I used to have one of those
cranked lamps but it was so hard to
clean and this one I shouldn't just
rinse off and just dump it into the
dishwasher and it's totally fine I'll
leave a link in the description box if
you guys are interested in getting your
own so to do this I just cut off the tip
for me it's easier to handle if I cut
the zucchini in half so I'm gonna do
that and then I'm gonna spiralize it
straight into the bowl and then once I
get to the end I like to put this cap on
and with these teeth that helps me grip
the zucchini better and then I just
finish it off
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whenever I make zoodles though I'm
always stuck with this middle piece
centerpiece I end up just throwing it in
and eating it the way it is and then you
also get this top piece that's too small
to go through so I like to throw that in
too that's one zucchini so for zoodles
I'd love to know if you guys prefer
eating them raw or sauteing them a bit
with zucchinis I tend to like raw
because when you saute it it gets kind
of mushy and watering I don't like that
but totally up to you all right our
zoodles are done I'm gonna finish these
off later and let's get cooking our
scampi so here I have all the
ingredients to cook my shrimp scampi
first I'll start by melting 2
tablespoons of unsalted butter let it
get nice and melty then I'll add my
shrimp I'll cook each side for about one
minute you definitely don't want to
overcook your shrimp because it can
become rubbery and tough you just want
to cook it perfectly just a really quick
note for you guys this dish comes
together super fast you cook the sauce
and the shrimp all within 5 to 7 minutes
and then the zoodles to pretty much no
time to prepare at all so dinner could
be ready in less than 20 minutes amazing
and the way you can tell if the shrimp
is ready to be flipped over is if the
tail turns slightly opaque and pink at
the bottom like this and then we're
gonna transfer our shrimp peas into a
clean bowl ok to finish off the sauce I
have two more garlic cloves that I'll
add juice from half a lemon
and about 1/3 cup of dry white wine if
you guys don't want to use wine or
alcohol in this recipe go ahead and
substitute it with chicken broth I'll
declare the pan let the sauce cook for
about two to three minutes and then I'll
add one roma tomato that I've already
chopped some parsley and then we'll add
the shrimp back in cook it with the
sauce for about one minute and our
shrimp scampi is ready to be served on
top of our bed of fresh zucchini noodles
so we're gonna do this family-style I
finished up the rest of the zucchinis in
here one thing I wanted to note today I
made it with zucchini noodles but you
guys can totally make this with the
traditional linguine penne your favorite
pasta for it to be more filling the only
thing that I would recommend is that
when you're doing it with the noodles
pasta what I would do is add the
precooked pasta with the cooked shrimp
back into the sauce let it heat up for
about a minute or two and then serve it
like that here I'm ready to serve and
I'm just gonna spoon it on to the
zoodles
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and finally to finish it off I'm gonna
grate some fresh Parmesan cheese and
garnish it with a little bit of chopped
green parsley for color parsley bay herb
bay I don't know all right let's give it
a try this is like the perfect fork full
right here
the tails sticking out so I'm just gonna
pull it off going in
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the shrimp is still tender and has so
much flavor I love how the garlic just
infused the shrimp and then the sauce
it's tangy it's bright it's delicious
color wise I like adding diced tomatoes
for a pop of color otherwise you're just
gonna have like shrimp and zoodles the
tomatoes give it a little bit more
texture and contrast oh this was so good
I hope you guys really liked it comment
below if you guys plan on making it and
if you do be sure to tag me on instagram
at honeysucklebee because I will share
it on my IG stories thank you so much
for watching I will see you guys soon
bye
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