Appears in Cook's Country October/November 2023
In this lighter take on shrimp scampi, zucchini stands in for the pasta.
The mild flavor of zucchini noodles, affectionately known as “zoodles,” easily allowed the shrimp and bright garlicky sauce to be the stars of the dish, while the long strands of spiralized squash closely resembled that of real pasta. We st...