A healthy flair to a traditional scampi using 'zoodles.'
Cook's Note:
Add spinach, red peppers, etc. for added variety.
Excellent, very much like a cioppino. Shrimp needs so little time to cook to stay tender, I added the zucchini first, and shrimp just last 5 min. All that butter at the end is deliciousness, but can be halved. Drain your diced tomatoes to reduce the excess liquid. Mangia!
Read MoreIt was pretty good, and I like salt, but HOLY COW that’s salty! I did some math afterwards...1 serving size of Old Bay seasoning is 1/4 teaspoon...so the 3 Tablespoons the recipe calls for comes out to 36 servings! (totaling 5760g of sodium!) And then to add more salt after that, yowza dude! I’d make the recipe again but cut the old bay/salt wayway down. Way way way down. I may still be thirsty by then too.
Read MoreExcellent, very much like a cioppino. Shrimp needs so little time to cook to stay tender, I added the zucchini first, and shrimp just last 5 min. All that butter at the end is deliciousness, but can be halved. Drain your diced tomatoes to reduce the excess liquid. Mangia!
This dish had a lot of flavour. I made it exactly as the recipe stated. It tasted like it came out of a fine Italian restaurant. I was nervous to make it as I didn't know how the zoodles would go over but truly they tasted just like pasta and amazed everyone at the table. Definitely a 5-star dish! Thank you.
My husband and I really liked this dish. It was good and full of flavor. I did drain my zoodles for a while in a colander before cooking them. It went together quickly and easily. I was afraid the lemon would be overpowering, but it was perfect. I will make this again.
Loved it! Peeling the zucchini was very time consuming. I had a cheese slicer that work great for that. Definite keeper
It was pretty good, and I like salt, but HOLY COW that’s salty! I did some math afterwards...1 serving size of Old Bay seasoning is 1/4 teaspoon...so the 3 Tablespoons the recipe calls for comes out to 36 servings! (totaling 5760g of sodium!) And then to add more salt after that, yowza dude! I’d make the recipe again but cut the old bay/salt wayway down. Way way way down. I may still be thirsty by then too.
I halved the recipe and used significantly less seafood seasoning than called for (it's probably safer to start with about 1/3 that amount at most and add to taste - it will depend on the flavor profile of your particular seasoning mix and personal preference)! This is so wonderfully veggie heavy, and the wine / tomato / butter make a fantastic brothy base for the tender shrimp and zoodles. Really tasty!
Excellent recipe!! Very delicious and healthy with zucchini as noodles!! But the second time I made it, I reduced the Old Bay a little for a less salty taste. Grated Parmesan is better too!
Very good! Reminds me of a cioppino I used to order at a crab house in Philly many years ago - served it over spaghetti
I followed the recipe exactly and it was really good. I might add other seafood next time with the shrimp. This is also a great recipe for a low carb meal.
Used half scallops and half shrimp, which worked well. There was definitely too much liquid; I would use less wine next time. Didn’t have Old Bay so used a Peruvian red pepper paste, which was good but made it spicy (which is good if you like spice!). Used Sauvignon blanc as the wine; not the right choice. Hubby liked it so I would make it again!
Outstanding!! First time I ever tried zoodles and I loved it! Very easy to make and flavorful.
I only had a can of rotel in the cupboard, so I used that in stead of the diced tomatoes. It was DELICIOUS ‘
I made this with straight shrimp. Followed the recipe to the best of my ability. Subbed Sake for white wine and rotel for tomatoes and also added chopped asparagus; it was delicious but as others have said...very liquidy. I served it as is; no noodles. Next time I’m going to get some gluten free ramen and cook that in the scampi the last 3 min for a delicious ramen soup. Thanks for the recipe!
Great flavor! Split the amount of seafood with shrimp and scallops. It seemed to have a lot of liquid, maybe cut back or add cream cheese to thicken it? I will definitely have this again!
I made it with cut zucchini over linguine rather than zoodles. If you do it this was add the zucchini way earlier because they do take a bit longer to become tender.
I followed the recipe BUT: even with draining and pressing the zucchini it was extremely watery, more like soup. I drained off over 4 cups of liquid and there was still plenty left. "4 zucchini" is too vague, the ones I used were about 8 inches and it wasn't nearly enough zucchini for the amount of shrimp. The taste wasn't bad but for me I would use less of the spice mix next time.
