Lighter Prawn Scampi

Ingredients



• 700g large peeled and de-veined prawns
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 shallot, chopped
• 2 garlic cloves, minced
• ¼ cup cooking white wine
• Juice of ½ lemon (1 tablespoon)
• ½ teaspoon Sriracha
• 2 tablespoons unsalted butter, at room temperature
• ¼ cup chopped fresh parsley 4 servings (6 cups) Zucchini Noodles
  

Directions

1. Season the prawns with the salt and pepper.
2. In a medium saucepan over medium heat, heat the oil. Add the shallot and garlic, and cook until the shallot softens and the garlic is fragrant about 3 minutes. Add the prawns, cover, and cook until opaque, 2 to 3 minutes on each side. Using a slotted spoon, transfer the prawns to a large plate.
3. Add the wine, lemon juice, and Sriracha to the saucepan, and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer until the liquid is reduced by about half, 3 minutes. Add the butter and stir until melted, about 3 minutes. Return the prawns to the saucepan and toss to coat. Add the parsley and stir to combine.
4. Into each of 4 containers, place 1 1⁄2 cups of Zucchini Noodles, and top with 3⁄4 cup of scampi.

Storage: Place airtight containers in the refrigerator for up to 3 days. To reheat, microwave uncovered on high for about 2 minutes.