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Skillet Shrimp Scampi with Zucchini Noodles

Name: Skillet Shrimp Scampi with Zucchini Noodles
Prep time: 25 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: shrimp — 454 g; salt — 5 g; freshly ground black pepper — 3 g; zucchini — 3629 g; unsalted butter — 54 g; olive oil — 41 g; garlic — 18 g; red chili flakes — 3 g; dry white wine — 177 g; low-salt chicken broth — 118 g; lemon — 65 g; parsley — 15 g; parmesan cheese — 28 g

Skillet Shrimp Scampi with Zucchini Noodles reads umami 7.2, richness 5.9 and salinity 5.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.5 / 10
Sweet & Fruity — 5.0 / 10
Sour & Bright — 7.2 / 10
Bitter & Earthy — 1.2 / 10
Rich & Fat — 6.4 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.2 · Richness 5.9 · Salinity 5.7 · Citrus 5.7 · Sourness 5.1 · Fruity 4.5 · Marine & Briny 4.4 · Allium 3.5 · Funk & Ferment 2.5 · Herbaceous 1.9 · Sweetness 1.8 · Nutty 1.8 · Heat 1.6 · Floral 1.5 · Warm Spice 1.3 · Earthy 1.1 · Bitterness 0.9

What's in it (13)

shrimp — 454 g
salt — 5 g
freshly ground black pepper — 3 g
zucchini — 3629 g
unsalted butter — 54 g
olive oil — 41 g
garlic — 18 g
red chili flakes — 3 g
dry white wine — 177 g
low-salt chicken broth — 118 g
lemon — 65 g
parsley — 15 g
parmesan cheese — 28 g

Time & effort: about 25 min · effort: involved

Nutrition (per 100 g, engine-estimated): 29.5 kcal, 2.6 g protein, 1.4 g fat, 3.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the shrimp dry with paper towels and season with 1/2 teaspoon of the salt and the black pepper; set aside.
Toss the zucchini noodles with the remaining 1/2 teaspoon salt in a colander set over a bowl; let drain 10 minutes, then press gently and pat dry with paper towels to remove excess moisture.
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over high heat until shimmering. Add the shrimp in a single layer and sear until pink and opaque, 1-2 minutes per side; transfer to a plate.
Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, 2 tablespoons of the butter, the garlic, and red pepper flakes to the skillet; cook, stirring constantly, until fragrant but not browned, 45-60 seconds.
Pour in the wine, scraping up any browned bits from the bottom of the pan; simmer until reduced by half, 3-4 minutes.
Stir in the chicken broth, lemon zest, and lemon juice; simmer until the sauce is glossy and slightly thickened, 2-3 minutes.
Add the zucchini noodles to the skillet and toss constantly in the sauce over medium-high heat until just warmed through and barely tender, 1-2 minutes -- pull them the moment they bend without snapping so they don't turn watery.
Return the shrimp and any accumulated juices to the skillet along with the remaining 1 tablespoon butter and the parsley; toss to coat and warm through, about 1 minute.
Remove from the heat, stir in the Parmesan, and season to taste with the remaining salt. Plate immediately.

Dishes with a similar flavor shape

Garlic Butter Shrimp Pasta — Italian-American
Shrimp Scampi with Linguine — Italian-American
Lemon Garlic Shrimp Orzo — Mediterranean
Shrimp Scampi Flatbread — Italian-American
Calabrian Chili Shrimp Pasta — Italian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.