I'm eating this over zucchini noodles with Parmesan as I write this. It's good but it was too runny which watered down the flavor next time I will half it. I didn't have white wine so I used chicken broth, which in itself I'm sure was the main problem, I forgot that it wasn't a strong broth so there wasn't a strong base and I didn't have actual garlic so I used garlic powder but I didn't use enough of it even with those it tastes much better than I thought and actually smells like scampi. It's good over the zucchini noodles as well since the zucchini took up the flavor of the sauce, but I should have use fresh zucchini, I used zucchini I had previously frozen. I will definitely make this again once I get the ingredients I was missing hopefully sometime next week with the adjustment of the wine and it should be the bomb. All in all this was a great high protein low carb dish since I used zucchini instead of actual pasta. My version also had much less calories, around 280, I used 1 tbsp butter and 2 teaspoons olive oil and I may use more butter next time as well.
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I'm eating this over zucchini noodles with Parmesan as I write this. It's good but it was too...