⭐️ 1 lb extra large or jumbo shrimp ⭐️ 2 large zucchini ⭐️ 2 tbsp olive oil ⭐️ 4 cloves garlic, grated or minced ⭐️ 2 tsp kosher salt, divided ⭐️ 4 tbsp butter divided ⭐️ ¼ c white wine ⭐️ ¼ c chicken broth ⭐️ 1 tbsp lemon juice
CHEF'S TIPS! ⭐️ Use good butter - we like Kerrygold. ⭐️ Use wild caught shrimp for great flavor. ⭐️ Use frozen (defrosted first) shrimp for convenience.
Combine shrimp, 2 cloves garlic, 1 tbsp olive oil, and salt. Toss to combine and marinate 20 mins.
Spiralize zucchini noodles, then arrange on paper towels. Sprinkle with salt and "sweat".
Melt 1 tbsp olive oil and 2 tbsp butter. Add shrimp and cook 1 minute. Remove & set aside.
Add remaining garlic and saute 1 minute. Add wine to deglaze. Add broth and lemon juice; simmer 5 minutes.
Reduce heat, then add remaining butter 1 piece at a time.
Whisk constantly until sauce forms and thickens slightly.
Add shrimp to sauce. Toss and cook until warmed through, 1-2 minutes. Season with salt and pepper.
Heat oil in a second skillet. Add olive oil then zoodles. Saute 2-3 minutes, tossing frequently.
Add cooked zucchini noodles to the shrimp scampi. Toss, then serve immediately.