Shrimp Scampi With Zucchini Noodles

• 24 shrimp, peeled and deveined (6 shrimp each, we recommend 16/20 size)
• 4 tablespoons olive oil
• 3 minced garlic cloves
• 1/2 cup dry white wine (chardonnay recommended)
• 1 teaspoon crushed red pepper flakes (use your judgement and add more or less to your taste)
• 1/4 cup diced tomato
• 2 ounces basil chiffonade (sliced in long thin strips)
• 1 ounce red onion, diced fine
• 1 lemon, juice of
• salt and pepper
• 1/4 cup diced tomato
• salt and pepper

1. Zucchini Noodles (spaghetti).
2. There are 3 methods you can use.
3. If you have a mandolin, adjust to julienne setting and CAREFULLY slice zucchini into strips.
4. There are vegetable "julienne" peelers which do an EXCELLENT job of doing this and can be found in just about any kitchen supply store nowadays.
5. If you are handy with a knife, you can slice them by hand, but this is very labor and time intensive.
6. * We recommend getting the vegetable "julienne" peeler. It is safe and effective.
7. Making the scampi:
8. In medium hot large saute pan, add oil, garlic, onion, and red pepper flakes until translucent (about 1 minute).
9. Add shrimp and cook JUST until turning pink (2-3 minutes) remove from pan and reserve on plate.
10. * Don't worry, they will finish cooking later.
11. Add wine and lemon juice and reduce for 2-3 minutes.
12. Add zucchini noodles and shrimp back to pan and toss carefully for another 2-3 minutes.
13. Add the tomato and herbs and season with salt and pepper to taste.
14. Serve immediatel.

shrimp, olive oil, garlic, white wine, red pepper, tomato, basil chiffonade, red onion, lemon, salt, tomato, salt

Taken from www.food.com/recipe/shrimp-scampi-with-zucchini-noodles-525114 (may not work)