Shrimp Scampi Zoodles
Overview
Level: EasyTotal Time: 30 minutesActive Time: 30 minutesYield: 4 servings
Zucchini noodles stand in for pasta in this low-carb take on shrimp scampi, offering a lighter twist without sacrificing flavor. You don’t even need a vegetable spiralizer—many supermarkets sell pre-spiralized zucchini in the produce section, making prep a breeze.
Special Equipment (Optional)
A vegetable spiralizer (if making zucchini noodles from scratch)
Directions
Heat butter and 2 tablespoons of oil in a large skillet over medium-high heat. Once the butter melts, add garlic and red pepper flakes. Cook, stirring, until fragrant and the garlic turns golden, about 2 minutes.
Stir in wine and lemon zest, then let the mixture reduce until the alcohol aroma fades and the sauce takes on a rich golden hue, 4 to 5 minutes.
Add shrimp, ½ teaspoon of salt, and a few grinds of pepper. Cook, stirring frequently, until the shrimp begin to turn pink on the outside but remain slightly translucent inside, about 3 minutes.
Toss in the zucchini noodles, using tongs to coat them evenly with the sauce. Cook until the noodles wilt slightly, about 3 minutes. Adjust seasoning with additional salt and pepper to taste.
Transfer to a serving bowl, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with parsley.
