We like things a little fiery sometimes, so I created this Spicy Shrimp Scampi over a bed of zucchini noodles. After all, scampi is open to interpretation! Sauteéd shrimp tossed with EVOO, red pepper flakes, a little red onion, smashed garlic, capers and a big pour of dry white wine.
Peel and devein shrimp, brine if desired (instructions above) and then drain and pat dry.
Heat heavy-bottomed sauté pan over med-high heat. Add the EVOO and allow to come to heat for 30 seconds.
Add red pepper flakes, and red onion and sauté for about 5 minutes until the onions become fragrant and translucent.
Toss in the smashed garlic and capers sauté for about 30 seconds, stirring until fragrant and lightly toasted. and the moisture has evaporated.
Add the shrimp and lemon zest to the hot pan and brown on all sides, about 1 minute.
Carefully add the wine and lemon juice to deglaze the pan. Remove from heat and serve over fresh zucchini noodles or egg yolk pasta.