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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Traditional shrimp scampi gets an update with Hy-Vee Short Cuts zucchini noodles and feta cheese.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 salt | ||
| 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
Directions
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.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 240mg
- Sodium: 450mg
- Total Carbohydrates: 15g
- Protein: 26g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 100%
0%
Iron 25%
0%
Calcium 20%
Recipe Source:
Hy-Vee Test Kitchen