1 package (10 oz/300 g) Argentine Red Shrimp, defrosted
Lime Cilantro Shrimp Scampi with Spaghetti & Zucchini Noodles
In our Italian-American home, we love to serve a range of seafood dishes for Christmas Eve, a tradition called the “Feast of the Seven Fishes.” Shrimp is always a crowd pleaser, and in this play on traditional scampi I include fresh cilantro and lime for a festive and colorful, bright note amidst heavier holiday dishes. I also lighten this up by serving the scampi on a bed of spaghetti mixed with zucchini noodles. The spaghetti and “zoodles” cook in the same pot, and this pasta dish easily comes together in thirty minutes or less.
Wild Fork’s bright red sweet argentine red shrimp are the perfect addition to this citrusy, buttery, comforting holiday dish, and for a limited time you can get $20 off your first Wild Fork order with promo code: ROS20OFF100
Lime and cilantro pair perfectly for scampi, but there are endless combinations of herbs, pasta, and citrus you can use to riff on this classic dish:
Pastas - Swap the zucchini noodles by weight for more spaghetti, or leave out the spaghetti entirely by adding more zucchini noodles.
Add some heat - If you like it spicy, add extra chili flake, aleppo pepper, or even some freshly diced jalapeno while sautéing your garlic.
- Servings 4
- Dish Main
- Time 30 min
- Skill Home Cooks
Ingredients
Lime Cilantro Shrimp Scampi with Spaghetti & Zucchini Noodles ingredients
8 oz (225 g) spaghetti
1 large (12 oz/ 350 g) zucchini
4 cloves garlic, minced
2 Tbsps extra virgin olive oil
½ tsp red pepper flake, or to taste
½ cup dry white wine
2 Tbsps butter
2 Tbsps fresh lime juice
Zest of 2 limes, about 3 tsps
¼ cup pasta water
¼ cup finely chopped cilantro
2 tsps kosher salt, divided, plus more to taste
Freshly ground black pepper, to taste
⅓ cup grated parmesan, for garnish
Parts
Lime Cilantro Shrimp Scampi with Spaghetti & Zucchini Noodles
Step
Start by preparing your ingredients: remove the defrosted shrimp from the package and pat dry. Make zucchini noodles with a spiralizer, julienne vegetable peeler, or by slicing the zucchini into very thin strips. Alternatively, you often can purchase premade zucchini noodles in your produce section. Mince the garlic, zest 2 limes, and finely chop your cilantro.
Step
Heat a large pot of generously salted water to a boil, add the spaghetti and cook according to the package instructions for al dente. Thirty seconds before the pasta is done cooking, add the zucchini noodles. Remove half a cup of the pasta water and reserve for later. Cook for the remaining thirty seconds, and then drain the spaghetti and zucchini noodles.
Step
To a large skillet over medium-high heat, add the olive oil and minced garlic, and sauté until the garlic is fragrant, about 2 minutes. Add the shrimp, red pepper flake, and ½ teaspoon of salt to the pan. Cook the shrimp until browned and opaque, about 2-3 minutes per side (be careful not to overcook).
Step
Remove the cooked shrimp from the pan, and add the white wine. Let it simmer and reduce by half, about 3-4 minutes.
Step
Add the butter, lime juice, lime zest, 1½ tsps salt, pepper, and ¼ cup of the reserved pasta water (you can add more water later if needed) to the pan. Bring the liquid to a simmer and let the butter melt, about 2 minutes. Turn off the heat.
Step
Add the drained pasta and zucchini noodles, reserved shrimp, and fresh cilantro to the pan, and toss everything together. Taste and season with more salt, pepper, or lime juice if desired. If you want it saucier, add a little more of the reserved pasta water.
Step
Serve immediately garnished with grated parmesan.
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