Shrimp Scampi with Zucchini Noodles
60% authentic · Italian-American
A lighter, low-carb take on shrimp scampi, replacing traditional pasta with spiralized zucchini noodles (zoodles) that absorb the flavorful garlic, butter, and lemon sauce.
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Ingredients
- Large shrimp, peeled and deveined1.5 lbs
- Zucchini, spiralized4 medium
- Unsalted butter4 tbsp
- Olive oil2 tbsp
- Garlic, minced5 cloves
- Dry white wine1/4 cup
- Lemon juice3 tbsp
- Fresh parsley, chopped1/4 cup
- Red pepper flakes1/4 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Spiralize zucchini into noodles. Pat them very dry with paper towels to remove excess moisture.
- 2
Pat shrimp dry and season with salt and pepper.
- 3
In a large skillet, melt butter with olive oil over medium-high heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- 4
Add shrimp to the skillet and cook for 1-2 minutes per side, until pink and just cooked through. Remove shrimp from skillet and set aside.
- 5
Pour in white wine and lemon juice. Bring to a simmer and cook for 1 minute.
- 6
Add the zucchini noodles to the skillet. Toss gently with tongs for 1-2 minutes, just until slightly softened but still crisp-tender. Do not overcook.
- 7
Return the shrimp to the skillet. Add chopped parsley and toss everything together to coat. Season with salt and pepper to taste.
- 8
Serve immediately.
