Shrimp Scampi Zoodles

Name: Shrimp Scampi Zoodles
Total time: 30 min
Ingredients: 4 to 6 medium zucchini (2 1/4 to 2 1/2 pounds), trimmed; ½ teaspoon salt, divided; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon minced garlic; ⅓ cup dry white wine; 1 pound peeled and deveined raw shrimp (16 to 20 per pound), tails left on, if desired; 1 tablespoon lemon juice; ¼ cup chopped fresh parsley; ¼ teaspoon ground pepper; ¼ cup grated Parmesan cheese; Lemon wedges for serving

9 Ratings
9 Reviews

Classic garlicky shrimp scampi gets a low-carb makeover in this easy dinner recipe. Zucchini noodles, also known as "zoodles," are a healthier alternative to traditional pasta--they mimic the texture of pasta while taking on the flavor of whatever sauce you serve them with. Make sure you salt and drain the zoodles, otherwise your final dish will be soupy and the flavor will be diluted.

Carolyn Casner

Source: EatingWell.com, October 2018

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Read the full recipe after the video.

Recipe Summary

active:

30 mins

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.

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Step 2
Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
Step 3
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.

Nutrition Facts

Serving Size:

1 1/2 cups

Per Serving:

286 calories; protein 27.4g; carbohydrates 8.1g; dietary fiber 2g; sugars 4.7g; fat 15.4g; saturated fat 5.7g; cholesterol 201.4mg; vitamin a iu 929.8IU; vitamin c 42.2mg; folate 54.4mcg; calcium 180.1mg; iron 1.7mg; magnesium 82.5mg; potassium 866.5mg; sodium 530.4mg; thiamin 0.1mg.

Exchanges:

3 1/2 lean protein, 2 1/2 fat, 1 vegetable

9 Ratings

5 star values: 6
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 1

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Twinkle Neher

10/19/2022

It was good. I used broth instead of wine. I served it over spaghetti squash.

Ginny

05/29/2022

This was recipe amazing, delicious even with its simple ingredients. I added just a 1/4 tsp. more salt and pepper and the lemon juice finished off this beautifully.

Teresa Beckham

04/06/2022

I really liked this recipe... I think I made the mistake of not allowing my frozen shrimp to drain off enough so my sauce was a tad bit watery, but the flavor was still delicious! My husband (meat and potatoes man) really liked it too!

dansbyd62outlookcom

01/16/2022

I like it very much. I made some adjustments because I am a single senior. I cooked my shrimp first with a little garlic and minced onions. Then I add some vegan Alfredo sauce and serve on zoodles..

BarbaraT

12/12/2021

Delicious, subtle, easy, and versatile. I'm vegetarian and my husband is not. This recipe let me really split out a portion of the "zoodles" for me to make my own treatment of lemon, garlic, wine, and well-drained firm tofu (also would be great with fresh paneer). We were both very happy with the results. Thank you.

CarPar

05/31/2021

Don’t waste good ingredients! Shrimp, good wine, and parm is wasted making this recipe. I was very hopeful when I saw this recipe, after making it the only thing pleased is the compost! Don’t bother trying this one... it’s gross!

Charlestowne

08/27/2019

We really enjoyed this and will make it again. I only used the lemon juice mixed in the recipe; I didn't add the squeeze of lemon at the end and it was still a tad to lemony for us, but that is just personal preference. I used white cooking wine (as opposed to a bottle of "drinking" wine) and that added plenty of flavor. I was surprised at how much the zucchini noodles shrink as they drain, so even though the recipe seems to call for a lot of zucchini to start with, you'll need it!

Lourdes Ferrer Engel

03/28/2019

Delicious!!! Didn't miss the pasta at all. Loved it (and so did my husband).

lovejinhui

12/20/2018

Best scampi I ever made. And I didn’t miss the pasta at all.

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (9)

All Reviews for Shrimp Scampi Zoodles

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Shrimp Scampi Zoodles

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (9)

All Reviews for Shrimp Scampi Zoodles