Whenever I’m craving something quick, light, and kind of fancy without the fuss, this shrimp scampi with zucchini noodles hits the spot. It’s like a walk on the beach in a bowl—salty, garlicky, and just a touch buttery, but the zucchini noodles give it that fresh twist that’s perfect for pretending you’re healthier than you actually are. Plus, I once made it for a dinner party, and even my pasta-loving friends couldn’t stop raving about it, which is saying something!
Steps
- In a large skillet, melt butter and heat olive oil over medium-low heat. Add the chopped shallot and cook for about 3 minutes until it starts to soften. Stir in the minced garlic and cook for an additional 30 seconds.
- Add the shrimp to the skillet along with kosher salt, red pepper flakes, and black pepper. Sauté the shrimp for about 3 minutes until they start to cook but remain slightly translucent.
- Pour in the chicken broth, lemon zest, and freshly squeezed lemon juice. Bring the mixture to a boil and let it cook for 1 minute until the shrimp are fully opaque and cooked through.
- Mix in the zucchini noodles and chopped parsley, ensuring they are well coated with the garlic-lemon sauce. Heat them just until warm, being careful not to overcook to avoid mushy noodles.
- Finish by sprinkling fresh parsley and grated Parmesan over the dish. Serve the shrimp scampi with zucchini noodles warm.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 shallot, finely chopped
- 4 cloves garlic, minced (approximately 1 1/2 tablespoons)
- 1 pound large raw shrimp, peeled and deveined, with tails on (use fresh or thawed if frozen)
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/4 cup low-sodium chicken broth or dry white wine
- Zest of 1/2 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 pounds zucchini noodles (from about 4 medium zucchinis)
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons freshly grated Parmesan cheese
Nutritional Values
Calories: 224kcal | Carbohydrates: 9g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 295mg | Potassium: 596mg | Fiber: 2g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 42.4mg | Calcium: 227mg | Iron: 3.2mg
FAQ
- Can I use regular pasta instead of zucchini noodles?
- Yes, you can substitute regular pasta for zucchini noodles if you prefer. Alternatively, you can use a mix of both zucchini noodles and whole wheat pasta for a balanced approach.
- Is it possible to include wine in this shrimp scampi recipe?
- Absolutely! While the recipe uses chicken broth to make it more accessible, you can opt for a dry white wine if you want to stick to traditional shrimp scampi flavors.
- Can I replace shrimp with another protein in this dish?
- Definitely, you can swap shrimp for another protein like chicken. You might want to try a Chicken Scampi recipe for a similar flavor profile.
- What tools do I need to make this recipe?
- A spiralizer is essential for making zucchini noodles. Additionally, you may need a large skillet or braiser for cooking the shrimp and sauce.
- How do I ensure the zucchini noodles don’t become mushy?
- To prevent the zucchini noodles from becoming mushy, make sure to add them at the end of the cooking process and only heat them through briefly. This will keep them firm and maintain their texture.
Tips
- When cooking the zucchini noodles, be cautious not to overcook them, as they can become mushy. Ensure they are just warmed through to maintain their texture.
- If you’re not ready to completely switch to vegetable noodles, consider using a mix of zucchini noodles and whole wheat pasta for a balanced dish.
- For a more traditional flavor, feel free to add a dry white wine instead of chicken broth, which will complement the lemon and garlic nicely.
- Consider adding a side of oven-roasted asparagus for an extra boost of vegetables and flavor.
Equipment
- Spiralizer – Used to make zucchini noodles (zoodles).
- Enamel/Cast Iron Braiser – Used for cooking the shrimp and mixing with the zucchini noodles.
