I just love watching Food Network. When I win the lottery, I plan to hire Tyler Florence as my personal chef. I watched him make shrimp scampi the other day and I was drooling by the time he finished. Whether that’s because the food looked so good, or because he looked so good is unclear. (Sorry David, you know I love you.) I decided I had to try this recipe, and it was great. It only needed a simple substitution to make it low carb.
Use a spiral slicer (mine is sold here) to cut one medium zucchini per person. This will replace the linguini noodles called for in the recipe. Don’t cook these, just allow the zucchini noodles to reach room temperature.
Find Tyler’s recipe here, and follow his directions for making the shrimp. After you remove the shrimp from the pan, make your sauce with the lemon juice, wine, etc as directed in the recipe. Remove pan from heat. Then add the shrimp, zucchini “noodles,” and parsley to pan to coat with sauce.
I like to add parmesan and diced tomato to the top. The zucchini “noodles” do give the dish a different texture than a regular noodle. They are very fine, but they do keep a light crunch. In my opinion, they don’t impact the flavor at all. Since the zucchini is about 5 net carbs and the equivalent amount of pasta is about 45 net carbs, I think it’s an excellent trade.