I was raised in a beach community on the beautiful Gulf Coast of Alabama. Yes, Alabama does have a beach! Pure white sand beaches with pretty blue water containing fresh seafood bounty. Therefore, I grew up eating lots of fresh and amazing seafood. I also grew up around a lot of unhealthy ways of eating such as fried foods, fresh baked goods and vegetables cooked until they had nothing left to offer in the way of nutrition. However, I was fortunate enough to have a mother who did an amazing job keeping junk out of the house and has always been a health food fanatic. A bit of an anomaly in Southern Alabama!
At the end of it all, I still have my southern heritage and often look for ways to make typical southern foods in a healthier way. Sounds crazy right? I’m here to tell you its not! There are plenty of ways to take the favorite foods from our roots and bring them to life within our specific dietary needs. They may not be the exact same, but we are not the exact same as we once were. We are constantly evolving and improving so why can’t our favorite foods take that journey with us? We just need to alter them to nourish us instead of harm us. It can be done! And I find that most of the time I end up liking my new and improved version even better.
One of my all-time favorites from my beach baby days is Shrimp Scampi served over pasta. Back then my mom would go down to the dock when the shrimp boat was pulling in and hand pick pounds of fresh gulf shrimp to bring home. I’m starting to feel a slight pang of homesick just thinking about it! The other day I found myself craving shrimp scampi so I decided I would make some, but instead of regular pasta I would put them over zucchini noodles. This incredibly simple recipe was not only divine but quite frankly I think it may be better without the pasta!!
Here is the recipe and as always I like to make enough for leftovers!
Happy cooking Ya’ll! ~Molly
2-3 Zucchini, spiralized
1.5 lb fresh wild caught shrimp, peeled and devined
3 tbps butter, ghee or coconut oil
4 cloves garlic, minced
½ tsp red pepper flakes (leave out if avoiding night shades)
½ white wine (broth can be used for non-alcoholic version although the alcohol will burn off when cooking)
¼ cup fresh squeezed lemon juice
Salt and Pepper to Taste
Zest of 1 Lemon
2 Tbsp fresh parsley leaves, minced
Optional: Parmesan Cheese
- Spiralize your zucchini and set aside.
- Melt butter in a large skillet over medium high heat.
- Add shrimp, garlic, and red pepper flakes. Cook stirring occasionally until shrimp are pink 3-5 minutes
- Stir in wine, lemon juice, salt and pepper and bring to a simmer for about a minute.
- Remove from heat, stir in zucchini noodles, lemon zest and parsley.
- Serve immediately topped with a little parmesan if you desire.