Shrimp Scampi with Zucchini Noodles and Sautéed Spinach

• 600 g large shrimp, peeled and deveined⇄
• 4 whole zucchini, medium⇄
• 400 g fresh spinach⇄
• 4 tbsp garlic-infused olive oil⇄
• 4 tbsp butter⇄
• 2 tbsp fresh lemon juice⇄
• 2 tbsp fresh parsley, chopped⇄
• 1 tsp red pepper flakes⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Pat the shrimp dry with paper towels and season lightly with salt and pepper. Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Rinse and dry the spinach, removing any tough stems.

💡 Keep the shrimp dry to ensure a nice sear; excess moisture can cause steaming instead of browning.

• 600 g large shrimp, peeled and deveined⇄
• 2 tbsp garlic-infused olive oil⇄
• 1 tbsp butter⇄

Heat a large skillet over medium-high heat (about 190°C) with garlic-infused olive oil and butter until the butter melts and foams. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque. Remove shrimp to a plate and set aside.

💡 Avoid overcrowding the pan to ensure even cooking; cook in batches if necessary.

• 400 g fresh spinach⇄
• 1 tbsp garlic-infused olive oil⇄

In a separate large skillet, heat garlic-infused olive oil over medium heat (about 160°C). Add spinach in handfuls, stirring frequently, for 3-4 minutes until wilted and bright green. Season lightly with salt and pepper, then remove from heat and cover to keep warm.

💡 Spinach reduces significantly in volume, so don’t be alarmed by the initial large quantity; it will shrink down quickly.

• 4 medium zucchini worth zucchini noodles⇄
• 2 tbsp butter⇄

In the same skillet used for shrimp, add butter and melt over medium heat (about 160°C). Add zucchini noodles and sauté for 2-3 minutes, tossing gently, until just tender but still slightly crisp. Avoid overcooking to prevent sogginess.

💡 Use tongs to toss the zucchini noodles for even cooking and to maintain their noodle-like texture.

• 600 g cooked shrimp⇄
• 2 tbsp fresh lemon juice⇄
• 2 tbsp fresh parsley, chopped⇄
• 1 tsp red pepper flakes⇄

Return the cooked shrimp to the skillet with zucchini noodles. Drizzle with fresh lemon juice and toss everything together over low heat (about 120°C) for 1 minute to warm through. Remove from heat, sprinkle with fresh parsley and red pepper flakes if desired.

💡 Add the lemon juice at the end to preserve its bright, fresh flavor; overheating can dull the taste.