Shrimp Scampi with Zoodles
Looking for a healthy, quick and easy dinner tonight, try shrimp scampi with zucchini noodles. Garlic and butter coat the zoodles, you won't even miss the pasta. A low carb, keto friendly dinner in less than 15 minutes.
Equipment
- Garlic Press
Ingredients
- 2-3 zucchini (spiraled)
- 1 ½ lb shrimp (peeled and deveined)
- 6 tablespoons butter
- 4 tablespoons olive oil
- 6 cloves garlic (minced)
- 1-2 shallot (diced)
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 1 lemon (zest)
- juice from 1 lemon
- 4 tablespoons parsley
- parmesan cheese
Instructions
- Melt butter and olive oil over medium heat. Add garlic, shallots and red pepper flakes and sauté for 2 minutes, stirring frequently. Add shrimp, salt and pepper and sauté for about 3 minutes until shrimp is pink on both sides but not done.
- Add spiraled zucchini to the pan and cook just until warmed through about 1-2 minutes. Remove from the heat and add lemon zest, juice and parsley. Toss and salt to taste. Sprinkle with parmesan cheese.
Video
Barbara's Notes + Tips
- Have all your ingredients ready before starting, you don't want to overcook the shrimp or zucchini.
- Cut the zoodles into shorter lengths with scissors before adding to the pan. This will make them easier to eat.
- Add the zucchini before the shrimp have cooked through so that the shrimp don't overcook.
- To avoid soggy noodles, place in a colander and sprinkle with sauce, let them sit for about 10 minutes. This will draw out some of the liquid.
Nutrition
Calories: 322kcal | Carbohydrates: 6g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 1574mg | Potassium: 338mg | Fiber: 2g | Sugar: 2g | Vitamin A: 761IU | Vitamin C: 31mg | Calcium: 196mg | Iron: 3mg
