Shrimp Scampi with Zucchini Noodles
Delight in this healthy version of shrimp scampi, where succulent shrimp is paired with nutrient-rich zucchini noodles and a flavorful garlic-lemon sauce. This low-carb, heart-healthy dish is perfect for a quick and nutritious meal.
Equipment
- Spiralizer or vegetable peeler
- Large skillet
- Garlic press
- Lemon juicer
- Measuring cups and spoons
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 medium zucchini spiralized into noodles
- 3 tbsp extra virgin olive oil
- 4 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup white wine optional
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
- Lemon wedges for garnish
Instructions
- Prepare Ingredients: Spiralize the zucchini into noodles and set aside. Mince the garlic and chop the parsley.
- Cook Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
- Make Sauce: Pour in the chicken broth, lemon juice, white wine (if using), and red pepper flakes. Bring to a simmer and let the sauce reduce slightly, about 2-3 minutes.
- Add Zoodles: Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until the zoodles are just tender.
- Combine: Return the cooked shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
- Serve: Divide the shrimp scampi and zoodles among serving plates. Garnish with chopped parsley and lemon wedges. Serve immediately and enjoy!