Shrimp Scampi Zoodles: A Light and Zesty Summer Dish

I’ve included some videos below for those who prefer to watch rather than read.

Shrimp scampi zoodles are a tasty and healthy twist on the classic pasta dish. You’ll love this low-carb version that swaps regular noodles for spiralized zucchini. The dish combines juicy shrimp, zucchini noodles, and a flavorful sauce made with garlic, lemon, and white wine.

It’s quick and easy to make, taking only about 30 minutes from start to finish. Perfect for busy weeknights, this meal will satisfy your pasta cravings without the extra carbs. Give it a try and enjoy a delicious, guilt-free dinner tonight!

Exact Ingredients (+ Possible Substitutes)

Here’s what you need to make Shrimp Scampi Zoodles:

• 2 pounds shrimp, peeled and deveined • 4-5 zucchini, spiralized • 3 tablespoons butter • 3 cloves garlic, minced • 1/4 teaspoon red pepper flakes • 1/2 cup vegetable broth • 1/4 cup lemon juice • Salt and pepper to taste • 2 tablespoons fresh parsley, chopped

Don’t have some ingredients? Try these swaps:

• Use chicken instead of shrimp • Swap zucchini noodles for regular pasta • Replace butter with olive oil • Use dried parsley if fresh is unavailable

For extra flavor, add:

• 1/4 cup white wine • 1/2 teaspoon paprika • Cherry tomatoes, halved

You can adjust the amount of garlic and red pepper flakes based on your taste. Remember, fresh ingredients will give you the best flavor, but frozen shrimp works too!

Instructions

Get ready to make a tasty shrimp scampi zoodles dish! First, spiralize your zucchini into noodle-like strands. Set these zoodles aside.

Heat butter and olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, cooking until fragrant.

Next, toss in your shrimp. Cook them for about 1-2 minutes per side until they turn pink. Remove the shrimp and set them aside.

Pour white wine into the pan and let it simmer for a minute. Add lemon juice and zest for extra flavor.

Now, it’s time for the zoodles! Add them to the pan and cook for 2-3 minutes until they’re tender but still have a bit of crunch.

Return the shrimp to the pan and toss everything together. Season with salt and pepper to taste.

Serve your shrimp scampi zoodles hot, garnished with fresh parsley and grated Parmesan cheese. Enjoy your light and flavorful meal!

Tips, Tricks & Storing

Here are some handy tips for making the best shrimp scampi zoodles:

• Cook your shrimp just until pink and curled. Overcooked shrimp get rubbery.

• Don’t overcook the zucchini noodles either. Keep them slightly crisp for the best texture.

• Add a sprinkle of red pepper flakes for a bit of heat if you like spice.

• Try using a mix of butter and olive oil for extra flavor.

• Freshly grated Parmesan cheese makes a tasty topping.

When it comes to storing leftovers:

• Keep them in an airtight container in the fridge.

• Try to eat within 2-3 days for the best quality.

• The zucchini noodles may get softer over time, so it’s tastiest when fresh.

• Reheat gently in a pan on the stove to avoid overcooking the shrimp.

Want to change things up? Try these tricks:

• Mix in some regular pasta with the zoodles for variety.

• Add cherry tomatoes or spinach for extra veggies.

• Use different herbs like basil or oregano instead of parsley.

With these tips, you’ll be a zoodle pro in no time!