Name: Easy Shrimp Scampi with Zucchini Noodles
Total time: 15 min
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil, divided; 1 medium shallot, finely chopped (about 1/4 cup); 2 medium garlic cloves, finely chopped; 2 tablespoons white wine; 2 tablespoons unsalted chicken stock; 1 pound large shrimp, peeled and deveined; 0.5 teaspoon black pepper; 0.875 teaspoon kosher salt, divided; 1 cup multicolored cherry tomatoes, halved; 6 cups spiralized zucchini (from 2 [10.7-oz.] pkgs.); 4 tablespoons pregrated Parmesan cheese, divided; 2 tablespoons chopped fresh flat-leaf parsley

Easy Shrimp Scampi with Zucchini Noodles — Photo: Diana Chistruga

Active Time:

15 mins

Total Time:

15 mins

Servings:

Yield:

4 servings

Nutrition Profile:

High-Protein Low Carbohydrate

Jump to Nutrition Facts

How to Make Easy Shrimp Scampi with Zucchini Noodles

This easy dinner uses zucchini noodles in place of pasta for a healthier riff on shrimp scampi. Using store-bought zucchini noodles gets this low-carb dinner on the table in 15 minutes. Here's how we do it:

Make the Sauce

Plenty of shrimp scampi recipes start off with tons of butter. We use butter in our version too, but we combine it with olive oil, a combination we love because you get the rich flavor of butter with the heart-healthy benefits of olive oil. Shallots and garlic cook in the butter and olive oil combo until they're just beginning to soften and become fragrant. A little white wine and chicken broth are added next to give the sauce some volume, savoriness and acidity.

Add the Shrimp

Next, quick-cooking shrimp are added to the sauce. To streamline prep, look for shrimp that come peeled and deveined. Shrimp is often treated with a host of preservatives, some of which can add a significant amount of sodium to your meal. Opt for shrimp not treated with sodium bisulfite, sodium tripolyphosphate (STP) or Everfresh. (Check out our guide on how to buy shrimp according to a dietician.) We like to leave the tails on for presentation, but you can remove them before cooking if you prefer. In order to prevent the shrimp from overcooking, we remove them from the pan to finish the dish.

Mix in the Veggies

The last step is adding the veggies and mixing everything together! Cherry tomatoes add a minimal amount of prep work and a ton of sweet tomato flavor. Multicolored tomatoes add a wow factor, but simple red cherry tomatoes work just as well. Zucchini noodles don't need to linger on the heat. A quick 1-minute warm-up in the pan is all they need before the shrimp is returned to the pan and everything is tossed together and ready to serve.

Can I Spiralize My Own Zucchini for This Recipe?

Yes! You can substitute 6 cups fresh spiralized zucchini or summer squash for the packaged noodles here. New to spiralizing? Learn more about how (and what) to spiralize.

Additional reporting by Hilary Meyer

Ingredients

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, divided
1 medium shallot, finely chopped (about 1/4 cup)
2 medium garlic cloves, finely chopped
2 tablespoons white wine
2 tablespoons unsalted chicken stock
1 pound large shrimp, peeled and deveined
½ teaspoon black pepper
⅞ teaspoon kosher salt, divided
1 cup multicolored cherry tomatoes, halved
6 cups spiralized zucchini (from 2 [10.7-oz.] pkgs.)
4 tablespoons pregrated Parmesan cheese, divided
2 tablespoons chopped fresh flat-leaf parsley

Directions

Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper and 1/2 teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.)
Add tomatoes and remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining 3/8 teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly, until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.

Nutrition Facts (per serving)

349	Calories
27g	Fat
6g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 349
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 19g	38%
Total Fat 27g	35%
Saturated Fat 7g	35%
Sodium 620mg	27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.