Description
Shrimp Scampi with Zoodles is a healthy and flavorful twist on the classic shrimp scampi dish, substituting traditional pasta with spiralized zucchini noodles for a lighter, low-carb alternative. This quick and easy skillet recipe combines succulent shrimp cooked in a garlicky buttery sauce with bright lemon juice and a hint of red wine vinegar, 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
- 3 zucchini, spiralized
For Serving
- Grated Parmesan cheese (optional)
Instructions
- Heat butter and garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and crushed red pepper, cooking for about 1 minute until the garlic is fragrant but not browned.
- Cook the shrimp: Add the shelled and deveined shrimp to the skillet. Season with paprika, salt, and black pepper. Cook the shrimp for 3–4 minutes, stirring occasionally, until the shrimp turns pink and is cooked through. Remove the shrimp using a slotted spoon and set aside on a plate covered to keep warm.
- Prepare the sauce: Pour the low-sodium vegetable broth, freshly squeezed lemon juice, and red wine vinegar into the skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil to reduce slightly and meld the flavors.
- Add zoodles and shrimp: Turn off the heat, then gently add the spiralized zucchini noodles and cooked shrimp back into the skillet. Toss everything together carefully to warm the zoodles and coat the shrimp in the sauce without overcooking the zucchini.
- Serve: Immediately plate the shrimp and zoodles, and sprinkle with grated Parmesan cheese if desired. Enjoy this light and flavorful meal while hot.
Notes
- Healthy Shrimp Scampi combines the classic flavors of the dish with simple swaps like using zoodles zucchini noodles instead of pasta for a lighter meal.
- Do not overcook the zucchini noodles as they can become soggy quickly; toss them off the heat just enough to warm through.
- Feel free to adjust the crushed red pepper quantity to control the heat level according to your preference.
- For a dairy-free option, omit the Parmesan cheese or substitute with a non-dairy cheese alternative.
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
