Shrimp Scampi on Zoodles 

In these waning days of high school, when Carter is done with class and just has two last AP tests to take I am willing to cook anything she wants if it means she will stay home and study. Usually when I ask, “What can I cook you?” The answer that comes back is very non-specific, which is not help to me. If I suggest something it is usually met with a ho-hum shrug, so when this week Carter asked for some spiralized zucchini with shrimp scampi on top I practically fell over. A healthy and yummy meal, Yeah!
Carter had given me the spiralizer attachment for my Kitchenaid mixer and I was yet to try it out. Frankly, I had never used any attachment for the Kitchenaid and I was a little unsure about how hard it would be. Turns out it was easy as pie. Took less than 15 seconds to turn a zucchini into noodles. The instructions were minimal and the attachments had many different blades to chose from so I just picked the middle sized zucchini blade. I might do the next size down next time, but it was all good.
I made the scampi in one pan and sautéed the zoodles in another and the whole dish took less than five minutes to make.
Zucchini noodles from two squash

15 raw shrimp peeled

Shelled from shrimp

1 T. Knorr chicken stock powder

4 cloves of garlic minced

Few red pepper flakes

1 T. Butter

1 T. Olive oil

3 T. Lemon Juice

Chopped parsley 
Put the Shrimp peels in a small sauce on with 1 cup of water and the knorr chicken stock and bring to. Boil and simmer for two minutes. String out the shells.
At the same time in a fry pan put the butter and olive oil and heat until melted. Add the garlic, red pepper flakes and some black pepper and cook for 30 seconds.
At the same time spray an additional fry pan with Pam and put the zucchini noodles in on medium heat. Stir them every few minutes.
In the garlic pan add the shrimp and toss on medium heat for two minutes, add the lemon juice and about 1/2 cup of the shrimp peel stock water. Add the cooked zucchini noodles and toss with the shrimp and liquid in the pan.
Sprinkle parsley on the whole thing. Enjoy.