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 linguine, 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 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
- 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.
- 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.
- Enjoy immediately!
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Beautiful dish Kevin! Great dinner idea this week!
Awesome dinner recipe, Kevin! Love the zoodles!
I love zucchini noodles!
This looks insanely good. Would it be strange if I had it for breakfast?
Grandbabycakes: Not at all! I just had some of the leftovers for breakfast! 🙂
I love zoodles! I could eat this every day.
Kevin. I just can't get over it. Making this for dinner tonight quite seriously.
Such a gorgeous dish. Excellence!!
Wish I had this beautiful dish for lunch today!
There is no better comfort food than scampi on pasta. My all time favorite, so thumbs up for this delicious recipe!
//Valérie
http://www.globalspicedblog.tumblr.com
This is so fresh and healthy, I need this ASAP!
What a beautiful dish! I love zoodles and can't wait to try this!
Definitely making this next weekend. Substituting scallops for the shrimp since my husband is allergic to shrimp. Sounds easy and delicious.
Anonymous: Scallops would be amazing as well!
Love the zoodles with shrimp scampi idea Kevin – the colors go together so nicely too!
Are there any instruments or tools to use to make vegetable noodles?
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.
Love this! What is the secret to making the zoodles?
It's so delicious! I like the layout of this pasta dish! beautifully =P~
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!
I just made this . . . a definite keeper!!! OMG, so delicious and so easy too! Thank you Kevin!!!
Anne Nelson: I'm glad you enjoyed it!
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.
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.
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.
Made this for dinner last night, absolutely DELICIOUS. Will make again for sure. Love your recipes!
Made this tonight. Delicious!
Made this tonight and it was delicious! Thank you.
Snafflepuss & Maria RM: I'm glad you both enjoyed it!
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.
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! 🙂
Made it for my girlfriend……She LOVED it; So much so she took the leftovers to work to share. They were amazed as well.
I made this tonight for my Italian husband. First time with Zucchini Noodles…..He loved it! Said it was a keeper. That is a huge compliment coming from a pasta loving Italian. Love this recipe.
I made this for supper tonight, it was absolutely amazing. Once again Kevin you knocked it out of the park…I've never been disappointed in any of your recipes. Thank you so much!
This dish was fabulous! Super easy too! I have one question: My shrimp tasted great but didn’t have the beautiful “carmelized” color. I did use the small shrimp? Thanks again, by the way you inspired me to cook shrimp! One of my favorites, yet I have never tried….thanks for the boost! 🦐
I’m glad you like it! What kind of shrimp did you use? (I find that the tiger shrimp have more colour than white shrimp, though I am not sure if that is what you are referring to.)
Yum!!! Fabulous AND healthy…what more could you want? This will become a staple.
I was given a 5 pound zucchini from a co worker, I used about 1/3 of it for the zoodles for this recipe. I loved it! I cut my zoodles more linguini like – which was good for a newbie as I had a longer window before they went to soft. This is really quite delicious and fairly easy to make. I’m happy to have a healthier alternative to shrimp scampi!
Very good! I grated the garlic into butter and olive oil and cooked the shrimp that way. Added a little parm when I served it! My husband loved it.
Made this tonight for dinner!!! Used broth instead of wine. The best ever! Will def make again! Thank you!!!
Kevin hi there,
You are an incredible chef, photographer and a joy to follow.
I would love to find your stylish dishes challenging any of the so called top chefs.
Well done and thankyou