Shrimp Scampi Zoodles

Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

6 tablespoons unsalted butter, cut into cubes

4 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 cup dry white wine

Finely grated zest of 1 lemon

1 1/2 pounds medium peeled and deveined shrimp, tails removed

Kosher salt and freshly ground pepper

6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)  

1/4 cup roughly chopped fresh flat-leaf parsley 

Directions

Special equipment:
a vegetable spiralizer
  1. Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  2. Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper. 
  3. Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

Tagliatelle with Shrimp, Zucchini and Cherry Tomatoes

Shrimp With Charred Lemon and Zucchini

Spaghetti with Summer Squash, Tomatoes, and Grilled Shrimp

BBQ Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"