Place shrimp in a large resealable plastic bag. Add lemon juice, Italian seasoning, parsley, honey, and season with salt and pepper. Toss bag to coat shrimp; set aside.
Traditional shrimp scampi gets an update with Hy-Vee Short Cuts zucchini noodles and feta cheese.
Servings and Ingredients
|1 lbs.||(51-to-60 ct.) Hy-Vee Fish Market shrimp, tails removed|
|¼ c.||fresh lemon juice|
|1 tbsp.||Hy-Vee Italian seasoning|
|¼ c.||fresh parsley, chopped, plus additional for garnish|
|1 tbsp.||Hy-Vee honey|
|Hy-Vee ground black pepper|
|3 tbsp.||Gustare Vita olive oil, divided|
|2||(1 lbs.) pkg. Hy-Vee Short Cuts zucchini noodles, water pressed out|
|2 tsp.||fresh lemon zest|
|½ c.||Hy-Vee Select feta cheese|
Things To Grab
- Large resealable plastic bag
- Large skillet
- Paper towels
- Meat thermometer
- 4 serving plates or airtight container for storage
Add 2 tablespoons olive oil to a large skillet over medium heat. Add zucchini noodles, lemon zest, and season with salt and pepper. Cook 5 to 7 minutes, or until zucchini has softened and is crisp-tender. Remove from skillet. Top with feta cheese; keep warm. Wipe out skillet with paper towels.
Add remaining 1 tablespoon olive oil to pan. Add shrimp and marinade to same skillet and cook until shrimp turn pink (145 degrees), about 5 minutes; discard marinade.
Top zucchini noodles with shrimp and garnish with fresh parsley. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 240mg
- Sodium: 450mg
- Total Carbohydrates: 15g
- Protein: 26g
Hy-Vee Test Kitchen