A delightful twist on the classic shrimp scampi, featuring zucchini ribbons as a light and flavorful base.
Prepare the zucchini by rinsing and drying them. Use a vegetable peeler to create long, thin ribbons, stopping when you reach the seeds.
For even ribbons, apply consistent pressure while peeling.
Heat a large skillet over medium heat and add half of the olive oil. Sauté the zucchini ribbons for 2 minutes, then remove and set aside.
Avoid overcooking the zucchini to keep it slightly firm.
In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Add the shrimp to the skillet and cook until they start to turn pink, about 2 minutes.
Cook the shrimp just until they are opaque to avoid overcooking.
Pour in the white wine and let it simmer for 1 minute. Add the red pepper flakes, parsley, basil, and lemon juice.
Deglaze the pan with the wine to incorporate all the flavors.
Return the zucchini ribbons to the skillet and toss to combine with the shrimp and sauce. Sprinkle with parmesan cheese.
Mix gently to avoid breaking the zucchini ribbons.
Serve the dish warm, garnished with additional parmesan cheese and lemon wedges if desired.
Serve immediately to enjoy the dish at its best.
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