Description
This Shrimp Scampi with Zoodles recipe offers a lighter, healthier twist on the classic Italian-American favorite by replacing pasta with spiralized zucchini noodles. Featuring succulent shrimp cooked in a garlicky butter sauce with a hint of crushed red pepper, and finished with fresh lemon juice and red wine vinegar, this dish is both flavorful and quick to prepare, making it perfect for a nutritious weeknight dinner.
Ingredients
Scale
Shrimp and Sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves (minced)
- ¼ teaspoon crushed red pepper
- 2 pounds large shrimp (shelled and deveined)
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup low-sodium vegetable broth
- 1 lemon (juiced)
- 2 tablespoons red wine vinegar
Zoodles and Topping
- 3 zucchini (spiralized)
- Grated Parmesan cheese (for serving)
Instructions
- Heat Butter and Garlic: In a large skillet, heat the butter over medium heat. Add the minced garlic and crushed red pepper, cooking until fragrant, about 1 minute.
- Cook Shrimp: Add the shrimp to the skillet and season with paprika, salt, and black pepper. Cook until the shrimp turns pink and opaque, approximately 3 to 4 minutes depending on size. Remove shrimp with a slotted spoon and set aside on a plate covered to keep warm.
- Prepare Sauce: Pour in the low-sodium vegetable broth, lemon juice, and red wine vinegar into the skillet. Scrape the sides to incorporate all browned bits and bring the sauce to a gentle boil.
- Combine Zoodles and Shrimp: Turn off the heat and add the spiralized zucchini and cooked shrimp back into the skillet. Toss everything together gently to warm the zoodles and shrimp with the sauce, ensuring the zucchini remains crisp and fresh.
- Serve: Plate the shrimp and zoodles immediately and sprinkle with grated Parmesan cheese if desired for added richness and flavor.
Notes
- Using zoodles instead of pasta makes this a low-carb and lighter version of traditional shrimp scampi.
- To keep zucchini noodles from becoming soggy, avoid overcooking and serve promptly.
- Adjust the amount of crushed red pepper according to your preferred spice level.
- For a dairy-free option, omit the Parmesan cheese.
- Fresh lemon juice brightens the dish; freshly squeezed is best for optimal flavor.
Nutrition
- Serving Size: 2 cups
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 722 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 380 mg
