If you love shrimp scampi, but want to find a way to enjoy it a little on the healthier side, this is the recipe for you! Served with "zoodles" (or zucchini noodles), you'll love the fresh taste and low cal option to pasta. Trust me, you'll never miss the high carb version!
2-4 Zucchini
2 pats of butter
1/4 cup olive oil
1 large shallot (diced)
4 cloves diced garlic
pinch of kosher salt
1/2 teaspoon of red pepper flakes (or to taste)
1/4 teaspoon cracked pepper
1.5 lb bag of THAWED, peeled, deveined, tail off raw shrimp. (I used Wild Argentine Red Shrimp from Costco, but any kind will do.)
Zest of 1-2 Lemons
1/4 cup fresh squeezed lemon juice
1/4 cup vegetable, chicken or seafood broth (I used vegetable)
Fresh grated parmesan
Lemon wedges
Fresh parsley to garnish if desired
Using a spiralizer, turn your zucchini into zoodles. (See video.)
Lay zoodles on paper towel for 30 minutes or so to dry out. I like to put paper towel on top and bottom.
Meanwhile, add butter and olive oil to a pan and heat. Once bubbly, add the shallot and sauté for about 3 minutes.
Add minced garlic. Sauté together for 1 minute and then add a pinch of kosher salt.
Add the red pepper flakes. Sauté for 1 minute.
Add fresh, cracked pepper.
Add whole bag of thawed, raw shrimp to the mixture and toss around. Cook for about 3 minutes or until shrimp is no longer translucent. Don’t overcook. Shrimp gets tough quick!
Add the lemon zest, lemon juice and broth. Cook together for another minute or two.
Add the zoodles at the end. You only want to cook the zoodles for 1-2 minutes. They will get mushy if you cook too long. Just make sure all are coated with the sauce.
Serve with grated parmesan on top, some fresh lemon wedges, and a sprinkle of fresh parsley on top for garnish.
Enjoy!
