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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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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.