Zucchini Noodles With Shrimp Scampi

Zoodles with Shrimp

wmaster890 / Getty Images

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
395 Calories
17g Fat
15g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 395
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 29%
Cholesterol 375mg 125%
Sodium 1796mg 78%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 43g
Vitamin C 44mg 219%
Calcium 235mg 18%
Iron 2mg 11%
Potassium 1088mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Searching for a healthier version of shrimp scampi? Look no further than this recipe! Not only does it swap out carb-heavy noodles for something greener and just as delicious, it only takes 20 minutes to make. Using noodles spiralized from zucchini make prep time significantly shorter. No longer do you have to wait for water to boil and worry about cooking pasta to the perfect al dente texture. Just toss the zoodles with shrimp, lemon, red pepper, and parsley, then top with Parmesan cheese to make a delicious meal that's just as satisfying.

1:20

Click Play to See This Recipe Come Together

Ingredients

  • 5 zucchini

  • 1 1/2 pounds shrimp, peeled and deveined

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 2 tablespoons garlic, minced

  • 3 teaspoons lemon zest

  • 1/4 cup dry vermouth

  • 1/3 cup lemon juice

  • 2 tablespoons parsley, finely chopped

  • 1/2 teaspoon red pepper flakes

  • Parmesan cheese, for serving

Steps to Make It

  1. Create zoodles by running the zucchini through a spiralizer.

  2. Season the shrimp with the salt and pepper.

  3. Heat the butter and oil in a pan over medium heat. Once the butter melts, add garlic and shrimp. Cook shrimp for 2 to 3 minutes, until pink and cooked through. Remove the shrimp and set aside.

  4. Add lemon juice and vermouth to the butter, oil, and garlic mixture, scraping up any browned bits (also known as fond) stuck to the pan. Bring to a simmer for 1 to 2 minutes to cook off the alcohol.

  5. Add lemon zest, chopped parsley, and red pepper flakes and stir to combine.

  6. Add the zucchini and saute for an additional 1 to 2 minutes until the “noodles” become slightly tender and are coated in the sauce.

  7. Stir the shrimp back into the noodles. Serve with freshly grated parmesan cheese.