Shrimp Scampi Zoodle
Craving that buttery, indulgent scampi taste but not looking forward to all those calories? Try this just-as-delicious but lighter-than-you-think recipe from Monica Wants It.
- Pop your shrimp scampi Bake Perfect Oven Bag onto a cookie sheet and put into a 350°F oven for 25-27 minutes. (Note: one bag makes 2 servings of about 9 shrimp each [18 total in one bag]. Each box comes with one bag.)
- When the shrimp has about 10 minutes left, begin to prepare your zoodles, lemon zest, parsley and tomatoes.
- Take the shrimp scampi out of the oven, and then cook your zoodles for 1-2 minutes. In a pan over medium heat, add in the olive oil. Once that’s heated, toss in your zoodles and cook about 1-2 minutes. Once they’re done, transfer zoodles to a large bowl and toss in lemon zest, lemon juice and tomatoes, plus salt and pepper to taste.
- Plate your zoodles and top with Gorton’s Simply Bake Shrimp Scampi (about 7-9 shrimp is half the bag). Also drizzle some of the sauce from the bag over the shrimp and zoodles for a buttery, lemony taste explosion.
- Add optional parsley, minced garlic, or parmesan.
- To serve as an appetizer, serve individual portions on on mini plates. Plate a fork swirl’s worth of zoodles, 1 shrimp and 1 cherry tomato half on each plate.
Gorton’s Simply Bake Shrimp Scampi
2-3 zucchini, spiralized
1 teaspoon of olive oil
1/2 teaspoon of lemon zest
1 tablespoon of lemon juice
1/2 cup of cherry tomatoes, halved
1 tablespoon parsley, finely chopped
Minced garlic, optional
Grated Parmesan cheese, optional
Simply Bake Shrimp Scampi
Tender tail-off shrimp with garlic, butter & parmesan cheese.
Get the Freshest Catch
Sign up for our Crew Report newsletter to get the latest coupons, special savings and quick meal ideas from your favorite bloggers.
Serious about Sustainability
In the Alaska Pollock fishery, mid-water trawls are utilized, which include safety catches to allow any other wildlike that might be caught to escape.
The Gortons Story
We're proud to be headquartered in Gloucester, Mass., America's oldest seaport and a working waterfront since 1623