Zucchini Noodles with Shrimp Scampi

Cooking Temperature

• Cook shrimp until internal temperature reaches 145°F (63°C). Pink color change and opaque flesh indicate doneness. Overcooked shrimp become rubbery; undercooked shrimp pose foodborne illness risk.

Cross Contamination

• The same cast iron skillet is used for raw shrimp and the scampi sauce. This is intentional and standard practice for scampi dishes — the residual heat from cooking the shrimp builds flavor in the pan. After cooking shrimp, the skillet is not washed but rather deglazed with butter and aromatics to capture those fond particles. To ensure safety, cook shrimp to proper internal temperature (145°F/63°C) and ensure the sauce reaches a simmer.

Handling

• When spiralizing zucchini, ensure the spiralizer is clean and dry. Zucchini noodles should be patted completely dry before cooking to prevent a watery sauce.

Storage

• This dish is best served immediately. Leftover zucchini noodles become soggy and watery within hours. If storing, separate shrimp from noodles and refrigerate shrimp separately at 40°F (4°C) or below for up to 2 days.

Shelf Life

• Cooked shrimp retains quality for 1-2 days refrigerated. Discard any leftovers that have been left at room temperature for more than 2 hours.

High Risk Population

• Individuals with shellfish allergies must avoid this dish entirely. The shrimp cannot be substituted with a non-shellfish protein while maintaining the scampi character — scampi specifically refers to shrimp preparation. Those with lactose intolerance should note that parmesan and butter may still trigger symptoms despite lower lactose content.

Allergen Warning

• Clearly label this dish as containing shellfish and dairy when serving to guests. Cross-contact can occur even with trace amounts of shrimp proteins on cooking utensils.