Traditional shrimp scampi gets an update with Hy-Vee Short Cuts zucchini noodles and feta cheese.

Veggie Noodle Shrimp Scampi

Place shrimp in a large resealable plastic bag. Add lemon juice, Italian seasoning, parsley, honey, and season with salt and pepper. Toss bag to coat shrimp; set aside.

Add 2 tablespoons olive oil to a large skillet over medium heat. Add zucchini noodles, lemon zest, and season with salt and pepper. Cook 5 to 7 minutes, or until zucchini has softened and is crisp-tender. Remove from skillet. Top with feta cheese; keep warm. Wipe out skillet with paper towels.

Add remaining 1 tablespoon olive oil to pan. Add shrimp and marinade to same skillet and cook until shrimp turn pink (145 degrees), about 5 minutes; discard marinade.

Top zucchini noodles with shrimp and garnish with fresh parsley. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.