Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 499 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 320 mg |
| Sodium | 945 mg |
| Serving Size | 1 of 4 servings |
| Calories | 499 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 320 mg |
| Sodium | 945 mg |
Reviews
Halved the recipe and it turned out great as written. Definitely will make this again but with extra sauce.
Thank you so very much for not dusting with Parmesan. Basil and bacon make all things better and I would garnish with a bit of both. Your recipe has seduced me. I like Shrimp Scampi again and it is because of the zoodles!
Definitely needs lemon juice
nil
Yummy! Could use some more spices. Maybe some basil and lemon juice.
This is a delicious recipe. I’m trying to reduce gluten in my diet and these noodles are a great alternative. The flavor was spot on and oh so yummy! Even my picky eater husband loved it!
Very yummy!!
We sauteed the shrimp first in a little bit of oil and then set them aside while building the sauce. We then added the zoodles and got them coated and cooked a bit before adding the shrimp back in. The simple flavors really popped. We topped with some basil and Parmesan. Agree with another poster that some crusty bread to sop up the garlicky sauce would have been perfect.
This recipe is delicious and so simple! I also added parm cheese 🙂
Excellent