Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles
Zucchini noodles, aka zoodles, have been making their way around the food sphere for a while now and I finally jumped on the band wagon and tried them out and I was pleasantly surprised that they make an excellent substitute for noodles, rice, etc. Not only are zucchini noodles lighter and healthier but but they hold up like real noodles and they are a great way to sneak in some extra vegetables into your meals! One of the first dishes that I thought to use zoodles in was one of my favourite pasta dishes, shrimp scampi, a dish where shrimp is served on pasta in a lemony, garlicky and buttery sauce. If you are into the lemon, butter and garlic combo (and who isn't???) then this dish is for you and it's so quick and easy to make, taking less than 20 minutes in total! The zucchini version of shrimp scampi is so much lighter and fresher than the pasta version and I think that I may just like it even more than the original!

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles
Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Shrimp served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles, aka zoodles; a lighter take on shrimp scampi.

ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound (16-24) shrimp, shelled and deveined
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 1/4 cup white wine or chicken broth or shrimp broth
  • 2 tablespoons lemon juice (~1 lemon)
  • 3 medium zucchini, cut into noodles
  • salt and pepper to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon parsley, chopped
directions
  1. Heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
  2. Add the white wine and lemon juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lemon zest and parsley, tossing everything and removing from the heat.
  3. Enjoy immediately!

Note: Cut the zucchini into noodles with a mandoline or a spiralizer.
Nutrition Facts: Calories 224, Fat 9g (Saturated 4g, Trans 0), Cholesterol 229mg, Sodium 141mg, Carbs 6g (Fiber 1g, Sugars 3g), Protein 29g
Nutrition by: Nutritional facts powered by Edamam

30 comments:

Jenny said...

Beautiful dish Kevin! Great dinner idea this week!

Julie @ Table for Two said...

Awesome dinner recipe, Kevin! Love the zoodles!

Maria said...

I love zucchini noodles!

Grandbabycakes said...

This looks insanely good. Would it be strange if I had it for breakfast?

Kevin Lynch said...

Grandbabycakes: Not at all! I just had some of the leftovers for breakfast! :)

Jennifer Farley said...

I love zoodles! I could eat this every day.

Heather Christo said...

Kevin. I just can't get over it. Making this for dinner tonight quite seriously.

Brenda @ a farmgirl's dabbles said...

Such a gorgeous dish. Excellence!!

marla {Family Fresh Cooking} said...

Wish I had this beautiful dish for lunch today!

Globalspiced Blog said...

There is no better comfort food than scampi on pasta. My all time favorite, so thumbs up for this delicious recipe!

//Valérie
www.globalspicedblog.tumblr.com

Gaby said...

This is so fresh and healthy, I need this ASAP!

Anne Nelson said...

What a beautiful dish! I love zoodles and can't wait to try this!

Anonymous said...

Definitely making this next weekend. Substituting scallops for the shrimp since my husband is allergic to shrimp. Sounds easy and delicious.

Kevin Lynch said...

Anonymous: Scallops would be amazing as well!

Jeanette said...

Love the zoodles with shrimp scampi idea Kevin - the colors go together so nicely too!

Anonymous said...

Are there any instruments or tools to use to make vegetable noodles?

Anne said...

I made the zoodles tonight and they were great! So easy and so good. I made them with salmon, and used a stock for the wine. I will definitely make this again. Thanks for a great recipe.

Anonymous said...

Love this! What is the secret to making the zoodles?

Vaobepcungban.org said...

It's so delicious! I like the layout of this pasta dish! beautifully =P~

Kate Jackson said...

I've been dying to make zucchini noodles (as soon as I can work up the courage to use my mandoline - that thing scares me!) - this looks so springtime and pretty!

Anne Nelson said...

I just made this . . . a definite keeper!!! OMG, so delicious and so easy too! Thank you Kevin!!!

Kevin Lynch said...

Anne Nelson: I'm glad you enjoyed it!

Lisa said...

Wonderful recipe, Kevin! I'm still trying to master cooming zucchini noodles. Mine get wet very quickly. Any tips? Yours look perfect in the photo. My sauces end up watery. I know zucchini noodles have a high water content.

Kevin Lynch said...

Lisa: I find that the trick is to cook them until just tender ('al-dente') and pull them off the heat right away. You should be able to see when they are supple while you are tossing them with tongs when you are cooking them.

Kevin Lynch said...

Lisa: I find that the trick is to cook them until just tender ('al-dente') and pull them off the heat right away. You should be able to see when they are supple while you are tossing them with tongs when you are cooking them.

Snafflepuss said...

Made this tonight. Delicious!

Maria RM said...

Made this tonight and it was delicious! Thank you.

Kevin Lynch said...

Snafflepuss & Maria RM: I'm glad you both enjoyed it!

Helen Lascola said...

Tried this 2nite and my husband even wanted some (sadly had to fix him angel hair since he won't eat veggies if he can avoid it.) This change left me short on sauce. If I had to guess I might say double the sauce ingredients for such a situation. Would you agree (or ... any suggestions?) Thank you! This was easy and incredible.

Kevin Lynch said...

Helen Lascola: I'm glad you liked it! Ye, you can easily double the sauce! The moisture from the zucchini noodles adds to the sauce so replacing them with actual pasta needs more! :)

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