Shrimp Scampi with Zoodles

It’s my birthday month, I will be 30 on the 30th! Neat, right? Which brings me to this, my brother, Lawrence, was in town a few weeks ago and bought me a spiralizer as a very early birthday gift. I couldn’t be more thankful, because now I can make “zoodles” (zucchini noodles).

In an effort to become healthier, I have changed my entire diet. So, the blog will reflect some interesting recipes. For the most part, eating now is so boring. I can’t eat beans, bread, pasta, sugar, and most fruits — it’s insane, especially for me. However, because of the changes in my diet, it has required me to get a little more creative, in different ways — so, challenge accepted.

Since I am on a high-fat/high-protein diet, I added some heavy cream to this recipe, which is not something you typically find in most scampi recipes.

Zoodle Scampi

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 2


  • 1 TBSP olive oil
  • 1 medium shallot, finely chopped
  • 5 button mushrooms, sliced
  • 1/4 red bell pepper, sliced
  • 1 lb. shrimp, peeled and cleaned
  • 2 zucchinis, made into zoodles
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • juice from half a lemon
  • ½ cup parmesan cheese, grated
  • salt and pepper, to taste
  • 1/2 tsp. roasted garlic powder
  • 1/2 tsp. Tony Chachere’s creole seasoning (optional, for some spice)


  • In a 5 1/2-quart Dutch oven over medium heat, heat the oil.
  • Add shallots, mushrooms, and bell peppers. Stir occasionally until shallots become translucent.
  • Add the shrimp and cook for 2 minutes, or until all of the shrimp are red.
  • Add the zoodles and mix everything together.
  • Add the chicken broth, heavy cream, lemon juice, cheese, and spices. Stir to incorporate, turn the heat up to high, and bring to a boil.
  • Once it comes to a boil, drop the heat to medium-low, and cover with the lid for 5-10 minutes.
  • When it’s done, transfer to a bowl or a deep plate and garnish with more parmesan cheese (something I forgot to do).

Bison Basil Burgers

Hello, friends! Welcome to our new and improved food blog. It feels very good to finally be back in full swing. We do apologize for neglecting to share our recipes with you lately. We are happy to be back now! Moving forward, check the website for weekly updates. If you would like, you can even follow our blog and/or sign up for our mailing list.

Since our garden has been in full swing, I was looking for ways to use basil. This recipe uses basil in the burger patty and the pesto sauce that we used as a spread. These burgers came out amazing and delicious. If you haven’t had bison before, I suggest you try this recipe out. Happy cooking!

Please click on the image to enlarge the recipe.

The Sun-Dried Tomato Pesto was used as a spread on the burger, so it is entirely up to you if you would like to make it or not. It’s simple, delicious and can be used for a pasta dish.

I typically like to use my Dutch oven for deep frying. If you do not have one, then a regular cast iron pan will work as well. The reason I like to fry with cast iron is because it’s the type of material that will keep an even heat throughout the surface.

Hollandaise Sauce

For the first official recipe I decided that I had to incorporate a mother sauce, in this case, hollandaise. A good hollandaise sauce is made with good technique. If your technique is wrong, the sauce will not come out right. Some hollandaise recipes use powdered pepper (like cayenne), while others (like mine) use a good Louisiana hot sauce. However, like any good recipe, there are many different variations, but they can all still be very delicious! Typically, hollandaise is seen most often with Eggs Benedict, but I love to eat it with vegetables and leafy greens.

Orignially posted on 2/7/2012 by Sous Me Alchemy.