Shrimp Scampi Zoodles

Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer, Check your supermarket produce section; I have noticed that most stores are selling spiral-cut zucchini. Dovetailing Tip: Prepare an additional 1 1/2 pound of shrimp by peeling, deveining, and removing tails to use in Shrimp Tacos on day 5.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 812

6 tablespoons unsalted butter, cut into cubes
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
finely grated zest of 1 lemon
1 1/2 pounds medium peeled and deveined shrimp, tails removed
kosher salt and freshly ground pepper
6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
1/4 cup roughly chopped fresh flat-leaf parsley

Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.

Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.

Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.


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