Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Healthy Zucchini Noodle Recipes Easy Shrimp Scampi with Zucchini Noodles 5.0 (5) 5 Reviews Enjoy classic shrimp scampi lightened up with zucchini noodles in place of pasta. The tomatoes add some sweetness and color, while the cheese contributes nuttiness and richness. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on October 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: Diana Chistruga Active Time: 15 mins Total Time: 15 mins Servings: 4 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. Rate it Print Nutrition Facts (per serving) 349 Calories 27g Fat 6g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved