Try this Easy Bacon Shrimp Zucchini Noodle Scampi recipe
- Carbohydrate 22.4691370485286 g
- Cholesterol 314.53195 mg
- Fat 4.47950359824445 g
- Fiber 5.58052629075258 g
- Protein 40.0344783749711 g
- Saturated Fat 0.857044581612332 g
- Serving Size 1 1 Serving (688g)
- Sodium 512.8679943159 mg
- Sugar 16.888610757776 g
- Trans Fat 3.14081499264855 g
- Calories 277 calories
Step-by-step
- Place a large skillet over medium heat and add in the bacon.
- Cook bacon for 3 minutes on each side or until cooked to your crunchy preference.
- Remove with a slotted spoon and transfer to a plate lined with paper towel.
- Leave only 1 tbsp of bacon fat in the skillet and add in the garlic.
- Cook the garlic for 30 seconds and then add in the red pepper flakes, shallots and shrimp.
- Season with salt and pepper and let shrimp cook for about 2 minutes, flip over, add in the lemon juice and zest and cook an additional two minutes.
- Remove the shrimps with a slotted spoon and set aside.
- In the same skillet, add in the zucchini noodles and toss to combine, for about 2 minutes and then add in the shrimp and crumble in the bacon.
- Toss to combine.
- Divide onto two plates and garnish with chopped parsley.
The Cured Fat Foundation
Rendered bacon fat operates differently than neutral oils by carrying heavy smoke compounds directly into the aromatics. Retain precisely one tablespoon of fat in the pan after crisping the pork at medium heat to avoid an oily sauce. Shallots require gentle sweating rather than aggressive browning to release their natural sugars cleanly into the pan drippings.Managing Moisture in Zucchini
Zucchini releases high volumes of cellular water when exposed to salt and heat, which frequently dilutes delicate pan sauces. Introduce the spiralized squash into the skillet for strictly two minutes at the end of the cooking cycle to warm the strands without creating standing liquid. Salting vegetables prematurely draws out moisture before cooking begins, so season just prior to tossing.Refrigeration and Second-Day Shifts
Cooked shrimp contracts significantly when reheated, turning rubbery if subjected to direct high heat a second time. Consume this preparation within forty-eight hours when storing leftovers, or separate the seafood components before chilling. Gentle warming in a skillet over low heat preserves the tender texture of crustacean proteins.
