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Shrimp Zoodle Scampi
Italian-American

Shrimp Zoodle Scampi

Garlicky shrimp scampi served over zucchini noodles instead of pasta, finished with lemon and a touch of butter. All the bright flavor of the classic at a fraction of the calories.

25 min
Total time
4
Servings
15 min
Prep
10 min
Cook
beginnerdinnerlow-calorielow-carbhigh-proteingluten-free
Source: Gina Homolka (Skinnytaste)

Ingredients

4 servings
  • 450 g large shrimp, peeled and deveined
  • 4 (about 900 g) medium zucchini, spiralized
  • 15 ml olive oil
  • 28 g unsalted butter
  • 4 garlic cloves, minced
  • 1 g red pepper flakes
  • 60 ml dry white wine, or chicken broth
  • 30 ml lemon juice, freshly squeezed
  • 15 g fresh parsley, chopped
  • 4 g kosher salt, to taste
  • 1 g black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Spiralize the zucchini, lay it on paper towels, lightly salt and set aside to drain while you cook the shrimp.
  2. Step 2.Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper.
  3. Step 3.Cook the shrimp for about 1 to 2 minutes per side until pink and just opaque, then transfer to a plate.
  4. Step 4.Reduce the heat to medium and add the remaining butter, the garlic and the red pepper flakes. Cook for 1 minute until fragrant.
  5. Step 5.Pour in the white wine and lemon juice, scraping up any bits, and simmer for 2 minutes to reduce slightly.
  6. Step 6.Pat the zucchini noodles dry and add them to the skillet. Toss and cook for just 2 minutes until barely tender.
  7. Step 7.Return the shrimp to the pan, add the parsley and toss to coat. Tip out any excess liquid, then serve right away.

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