Description
A light and flavorful Shrimp Scampi with Zoodles recipe that swaps traditional pasta for spiralized zucchini noodles, creating a healthy, low-carb meal packed with garlic, lemon, and red pepper flakes for a perfect balance of zest and spice.
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
Garnish
- Grated Parmesan cheese (for serving, optional)
Instructions
- Heat Butter and Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and crushed red pepper, cooking for about 1 minute until fragrant but not browned.
- Cook Shrimp: Add the shrimp to the skillet and season with paprika, salt, and black pepper. Cook the shrimp for 3 to 4 minutes, or until they turn pink and are cooked through. Remove the shrimp with a slotted spoon and set aside on a covered plate to keep warm.
- Prepare Sauce: Pour the vegetable broth, lemon juice, and red wine vinegar into the skillet, scraping any flavorful bits from the bottom. Bring this mixture to a boil, letting it reduce slightly to develop the flavors.
- Toss Zoodles and Shrimp: Turn off the heat and add the spiralized zucchini noodles and the cooked shrimp back into the skillet. Toss everything gently to combine and warm the zoodles without overcooking, preserving their crisp texture.
- Serve: Transfer to plates and top with grated Parmesan cheese if desired. Serve immediately for the best taste and texture.
Notes
- This recipe uses zucchini noodles as a healthy alternative to pasta, significantly lowering the carbohydrate content while maintaining a satisfying texture.
- Be careful not to overcook the zoodles to keep their crunch and prevent them from becoming mushy.
- Adjust the crushed red pepper to your desired level of spiciness.
- For a dairy-free option, omit the Parmesan cheese or substitute with a vegan 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
