1 ½ pounds extra large raw shrimp, peeled and deveined
1 large zucchini, thinly julienned
⅓ cup dry white wine (see tip)
Juice of 1 fresh lemon
2 tablespoons chopped fresh parsley
Salt and pepper
Directions
Heat oil, butter, and garlic in a large sauté pan over medium-high heat, and bring up to a sizzle.
Add the shrimp and julienned zucchini to the pan, and sauté for 1 minute, tossing to cook evenly.
Add the white wine and lemon juice, bring to a simmer, and continue sautéing for 3 minutes, or until shrimp are pink on the outside and opaque on the inside.
Remove from heat, toss with chopped fresh parsley, and season with salt and pepper to taste.
HELPFUL TIP: Though white wine is traditional in a scampi sauce, you can substitute ¼ cup water and a tiny pinch of sugar, if desired.
Serving size: 3 Shrimp with sauce Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/05/shrimp-scampi/